Mediterranean Shrimp Couscous Recipe

4.5 2 7
Mediterranean Shrimp Couscous Recipe
Mediterranean Shrimp Couscous Recipe photo by Taste of Home
Publisher Photo

Mediterranean Shrimp Couscous Recipe

Read Reviews
4.5 2 7
Publisher Photo
“This is a low fat, flavorful recipe that my family loves!” It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon chopped shallot
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 cup chopped zucchini
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 2 tablespoons capers, drained
  • 3 cups fresh baby spinach
  • 1-1/2 cups reduced-sodium chicken broth
  • 1-1/2 cups uncooked couscous
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/2 cup crumbled feta cheese, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Mediterranean Shrimp Couscous in Healthy Cooking February/March 2009, p29

Nutritional Facts

1 cup: 385 calories, 11g fat (2g saturated fat), 143mg cholesterol, 619mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.

  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon chopped shallot
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 cup chopped zucchini
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 2 tablespoons capers, drained
  • 3 cups fresh baby spinach
  • 1-1/2 cups reduced-sodium chicken broth
  • 1-1/2 cups uncooked couscous
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/2 cup crumbled feta cheese, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
  2. In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
  3. Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Mediterranean Shrimp Couscous in Healthy Cooking February/March 2009, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMediterranean Shrimp Couscous

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Zafira Fauxhall User ID: 4054064 178076
Reviewed Feb. 26, 2010

"This simple to prepare dish makes a big impression at the table! I made this for my family, but it would make a nice dish to serve to company. I did make a few changes to the original recipe. First, I omitted the salt since the feta, sun dried tomatoes, capers and even the shrimp are already salted. I added 1/4 cup chopped Kalamata olives and fresh chopped basil right before serving."

MY REVIEW
suzy1270 User ID: 2030536 160517
Reviewed Aug. 19, 2009

"Sounds quiet tasty. Will have to make it sometime."

Loading Image