Greek Shrimp And Couscous
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 medium
Plum Tomatoes (diced)2 cloves
Garlic (finely chopped)1 cup
White Wine (dry)2 tbsps
Dill (chopped fresh)Directions:
1
Prepare the couscous as the label directs
2
Cover and keep warm until ready to serve
3
Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat
4
Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes
5
Transfer to a plate using a slotted spoon
6
Preheat the broiler
7
Heat the remaining 1 tablespoon olive oil in the skillet
8
Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes
9
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
10
Return the shrimp to the skillet and add the scallions and 1 tablespoon dill
11
Top with the feta, transfer to the broiler and broil until golden, about 2 minutes
12
Sprinkle with the remaining 1 tablespoon dill
13
Fluff the couscous with a fork and serve with the shrimp mixture
14
Photograph by Christopher Testani