Mediterranean Shrimp and Pearl Couscous

• servings: 4 Servings

Ingredients

2 cups halved cherry tomatoes (10 ounces)

½/ cup sliced pitted Kalamata olives

¼ cup crumbled feta cheese

1 tablespoon capers, drained

Freshly ground black pepper

¼ teaspoon kosher salt

1 pound peeled and deveined extra-large shrimp

1 teaspoon olive oil

3 garlic cloves, minced

2 cups low-sodium chicken broth

1½ cups pearl couscous, wheat or gluten-free

Juice of ½ lemon

2 tablespoons chopped fresh parsley, for garnish

¼ teaspoon grated lemon zest, for garnish

Directions

In a large bowl, combine the tomatoes, olives, feta, and capers. Season with the pepper.

Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl of the tomato mixture.

Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover, and reduce the heat to medium. Cook until all the liquid is absorbed, 10 to 12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture. Add the lemon juice and toss well.

Divide among 4 bowls, garnish with the parsley and lemon zest, and serve.

Notes

From Skinnytaste: One and Done pg. 67

Nutrition

• Serving Size: 1 3/4 cups
• Calories: 394
• Total Fat: 6 g
• Saturated Fat: 1.5 g
• Cholesterol: 144 mg
• Sodium: 680 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 1.5 g
• Total Sugars: 2 g
• Protein: 30 g