Ingredients for Shrimp With Feta Over Couscous
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 1/2 lbs large shrimp, peeled & deveined
- 2 tablespoons capers, drained
- 1/2 cup kalamata olives, pitted & quartered
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 cup crumbled feta cheese
- 2 cups couscous, uncooked
- 3 cups water
- 1 tablespoon cold water
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How to Make Shrimp With Feta Over Couscous
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Add chopped tomatoes, white wine, lemon juice, and lemon zest. Cook until the liquid reduces slightly, about 5-7 minutes.
- Stir in chicken stock and simmer over medium-low heat for 10 minutes, allowing the sauce to thicken slightly.
- Add shrimp to the sauce and simmer until pink and cooked through, about 3-5 minutes.
- If the sauce is thinner than desired, whisk together cornstarch with 1 tablespoon of cold water to form a slurry. Add the slurry to the sauce and cook until thickened.
- Remove the shrimp from the heat and stir in capers, olives, and fresh herbs.
- Prepare couscous according to package directions.
- Divide couscous among four serving plates.
- Spoon the shrimp and sauce over the couscous.
- Sprinkle generously with crumbled feta cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
18g
Fat
23g
Carbs
49g
