GREEK SHRIMP AND COUSCOUS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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 1/3 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.
Nutrition Facts : Calories 481, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 392 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 36 grams
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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- 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 : Calories 385 calories, Fat 11g fat (2g saturated fat), Cholesterol 143mg cholesterol, Sodium 619mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
GREEK-INSPIRED SHRIMP COUSCOUS SALAD
A light and refreshing shrimp salad with Israeli couscous.
Provided by Ashley DeStefano
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g
20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE
This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
- Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
- Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
- Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.
Nutrition Facts : Calories 385 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 950 milligrams, Carbohydrate 47 grams, Fiber 7.5 grams, Protein 30 grams, Sugar 8 grams
GREEK SHRIMP AND COUSCOUS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook couscous according to package directions. In a separate pan, add olive oil and shrimp. Add tomatoes, olives, mint, garlic and herb seasoning, and oregano. Simmer for about 3 to 5 minutes to cook shrimp and heat through. Season, to taste, with salt and black pepper. Pour over couscous and serve.
SHRIMP WITH FETA OVER COUSCOUS
Developed for RSC Summer 2005. Prep time includes cleaning shrimp, if you buy them already cleaned prep time is minimal.
Provided by Sheynath
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium hear, when hot add onions and garlic. Saute until starting to brown.
- Add tomatoes, wine, lemon juice and lemon zest. Reduce until almost dry.
- Add chicken stock and simmer over medium-low heat to for 10 minutes to reduce sauce slightly.
- (repare couscous at this time, keep hot until ready to serve.).
- Stir shrimp into sauce, simmer just until prawns are cooked. If sauce is hinner than you like, thicken with cornstarch to achieve the desired consistency.
- Remove shrimp from heat, stir in capers, olives and herbs.
- Divide couscous onto 4 serving plates. Spoon shrimp and sauce on top of couscous. Sprinkle with feta. Serve immediately.
Nutrition Facts : Calories 972.5, Fat 15.9, SaturatedFat 4.7, Cholesterol 191.3, Sodium 645.6, Carbohydrate 147.3, Fiber 10.3, Sugar 4.6, Protein 50.4
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