Greek Shrimp and Couscous
Greek Shrimp and Couscous recipe
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 1 cup whole-wheat couscous
- 2 tablespoons extra-virgin olive oil
- 1 pound medium shrimp, peeled and deveined
- Pinch of red pepper flakes
- 2 medium plum tomatoes, diced
- 1 small bulb fennel, halved, cored and sliced
- 2 cloves garlic, finely chopped
- ⅓ cup dry white wine
- 1 15-ounce can no-salt-added chickpeas, drained and rinsed
- 2 scallions, sliced
- 2 tablespoons chopped fresh dill
- ½ cup crumbled feta cheese (about 2 ounces)
Instructions
- Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and ⅓ cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
Watch the recipe video here:
What We're Loving: Greek Shrimp and CouscousSave the recipe: https://foodtv.com/2KtFRlN
Posted by Food Network on Tuesday, June 25, 2019
