Mediterranean Shrimp and Couscous

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I’m always looking for light and flavorful food during the summer.  There’s absolutely nothing worse than feeling overly full in this blasted heat and humidity.  Greek cuisine is generally big on flavor but simple and fresh.  Exactly what I was craving when I made this recipe.

Mediterranean Shrimp and Couscous (serves 3)

  • 1 cup of couscous
  • 1 1/4 cup chicken broth
  • 1 lb of medium shrimp, peeled and de-veined
  • 2 tbs of olive oil
  • 1 tsp of dried oregano
  • 1 tsp of red pepper flakes
  • 2 garlic cloves, minced
  • 1 15 oz can of crushed tomatoes
  • 2 tbs of tomato paste
  • 1 15 oz can of chickpeas
  • 3 cups of fresh spinach
  • 1/2 cup of crisp Pino Grigio
  • feta cheese to taste

Start by preparing the couscous because that will take the most amount of time.  You heard right kids, this dish takes less than 15 minutes to make!  Boil a cup of and a 1/4 of chicken broth (or water if you prefer) in a medium pot, and add in a cup of couscous.  My favorite kind is the pearl couscous for textural reasons, but any kind would work out nicely.  Reduce the heat to a simmer and cover the pot.  Cook at a simmer for 8-10 minutes.  Fluff with a fork.

Now it’s time to start on the shrimp.  Heat 1 tbs of olive oil in a pan over medium-high heat.  Add oregano, red pepper flakes and garlic to the pan and sauté for 1 min.  Add the shrimp and cook for 2-3 mins. These will cook very quickly and you’ll know they are ready to flip when they turn a pale pink color and start to curl.  Remove the shrimp from the heat and set aside on a plate.

 

Cooked and Seasoned Shrimp

Cooked and Seasoned Shrimp

Add another tbs of olive oil to the same pan you used to cook the shrimp.  Add your chickpeas and spinach and sautee for 2 mins.  Add the tomato paste and wine.  Stir and cook for 2 mins then add in the crushed tomatoes.  Cook for 5-7 minutes to reduce.

Sautéed spinach and chickpeas for Mediterranean Shrimp

Sautéed spinach and chickpeas for Mediterranean Shrimp

Return your shrimp to the skillet and warm.  Serve over the couscous and top with crumbled feta cheese.