20 minute one-pan Mediterranean shrimp and couscous

January 8th 2014

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Ahhh January! Mine and many other peoples least favorite month of the whole year! It’s dreary, holiday bills are coming due, and those ten pounds of “holiday merriment” are giving me a nice muffin atop my jeans. Eating better in January is hard because most of us want comfort food, but still want to detox from the holiday gluttony. So this dish is a quick, healthy, and comforting way to serve comfort to your friends or family. Using couscous, spinach, and shrimp makes it quick, and a bit of feta and tomatoes makes it delicious.
Serves 4
1 1/3 Cup whole wheat couscous
¼ Cup Kalamata olives, haved.
1 pound good quality large shrimp, peeled and clean, at whole foods they have some great ones that are cleaned for you!
1 shallot, minced
2 cloves garlic, sliced “Goodfella’s” style, if you haven’t seen the movie, you should, but just slice them as thin as possible.
2 handfuls, baby spinach
1 cup diced tomatoes, canned works fine, just use a good San Marzano variety.
½ cup dry white wine
Pinch of dried oregano
2 T fresh Italian parsley, chopped
Salt and pepper
4 oz Feta
1 T olive oil
A few lemon wedges
In a medium skillet or thick bottomed pot, heat olive oil over medium high heat, add shallot and garlic, cook three minutes, add shrimp seasoned with a bit of salt and pepper, when first side turns pick flip and, add tomatoes, oregano, and white wine. Cook for a minute or so then add 1 cup of water and ½ teaspoon of salt, when boiling add olives, couscous and spinach, stir, cover, remove from heat. After five minutes remove cover and top with crumbled feta, you can put it under the broiler at this point to melt the feta (optional but tasty), chopped parsley, and squeeze of lemon, serve! This dish is awesome because not only is it easy, it is cooked and served in the same pan, elegant enough for guests and done in 20 minutes!
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