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"Hunger is the best sauce in the world."--Cervantes

Mediterranean Shrimp and Pearl Couscous Recipe

5 stars - based on 1 vote
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This recipe for Mediterranean Shrimp and Pearl Couscous is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. halved cherry tomatoes
1/3 c. sliced pitted Kalamata olives
1/4 c. crumbled Feta cheese
1 T. capers, drained
Freshly ground black pepper
1/4 t. kosher salt
1 lb. peeled and deveined extra-large shrimp
1 t. olive oil
3 garlic cloves, minced
2 c. chicken broth
1 1/2 c. pearl couscous
juice of 1/2 lemon
Garnish:
2 T. chopped fresh parsley
1/4 t. grated lemon zest
Directions:
Directions:
In a large bowl, combine the tomatoes, olives, feta, and capers. Season with 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, 2 1/2 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, 10-12 minutes or until the couscous is cooked through. (You may need to add more chicken broth). Fluff with a fork and add the shrimp/tomato mixture to the pan. Turn off heat and add lemon juice. Toss well. Transfer to desired serving platter and top with lemon zest and parsley.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a quick, healthy and very delicious dinner. One of Joe's and my favorites!

 

 

 

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