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Mediterranean Shrimp Couscous

“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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    6 servings

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.
Nutrition 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.

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Reviews

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Average Rating:
  • PrplMonky5
    Mar 8, 2019

    We thought this was quite yummy, but took some time to prepare the ingredients. I cut the recipe in half for just my husband and I, and we could easily get 3 servings from it (so the serving size seems accurate). I used the white wine and skipped the shallot because I couldn't find it. I cut up the baby spinach a bit for smaller bites. I also juiced a lemon (not the bottled stuff) and added in some lemon zest on top at the end. I think next time I'll try adding in those Kalamata olives the previous reviewer suggested!

  • IvyRiggs
    Nov 13, 2011

    No comment left

  • AlabamaStoneThrower
    Sep 21, 2010

    No comment left

  • Zafira Fauxhall
    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.

  • suzy1270
    Aug 19, 2009

    Sounds quiet tasty. Will have to make it sometime.

  • aandscook
    Jan 31, 2009

    No comment left

  • janestimson
    Jan 28, 2009

    No comment left

  • Chesapeake
    Jan 23, 2009

    No comment left

  • myn125
    Jan 16, 2009

    No comment left