Greek Shrimp and Couscous


I was sitting at my desk around noon on Monday. My office phone rang and because the screen is broken, I can’t see the number of internal caller ID. I picked up, “Nutrition Services, this is Nicole.”

“Niiiicole…guess what I’m holding?” said the director of the wellness center and peer of mine.

“I don’t know. What?” I asked.

“…YOUR COOKBOOK!!!” he said with excitement.


Of course I questioned whether or not he was just messing with me. But he quickly had me convinced that he was, in fact, in possession of my cookbook.

…And I needed to get my hands on it. Stat.

I bolted across the street and straight into a meeting he was in that was in progress. I squealed. Teared up. And snatched the book from him in complete excitement and in retrospect, probably somewhat rudely.

I walked back to the hospital, paging through the cookbook in its entirety, giddy with excitement.


I got back to the kitchen and finished reading over the cookbook…every page. I am so in love. It was surreal to see the book, in its entirety…in the flesh. I immediately had my coworker take my picture with the book…because I had to give it back. I signed the first copy for my coworker and handed it back, very begrudgingly.

Seeing the book was just what I needed to get re-inspired in the kitchen – at home for the blog and for my current cookbook project. Gluten-free baking MAY be the end of me! ;)

This meal got bumped from one week to the next, and then again. It’s a shame because this meal was phenomenal. I often have bad luck with Food Network Magazine recipes, but this one was killer. I promise, you’ll love it, too!


Greek Shrimp and Couscous
Prep time: 
Cook time: 
Total time: 
Serves: 4
Pump up the flavors with fresh herbs and feta. This Greek dish is a crowd pleaser and perfect for a weekday meal in 30 minutes or less.
  • 1 cup dry whole-wheat couscous
  • 4 tsp extra-virgin olive oil, divided
  • 1 lb shrimp, peeled and deveined
  • Pinch of red pepper flakes
  • 15 oz can no salt added diced tomatoes
  • ½ bulb fennel, halved, cored and sliced
  • 3 cloves garlic, minced
  • ½ tsp salt
  • black pepper, to taste
  • ⅓ cup dry white wine
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 scallions, sliced
  • 2 Tbsp fresh dill, chopped
  • ½ cup (2 oz) feta cheese, crumbled
  1. In a small pot, heat 1 cup plus 2 tablespoons water over high heat until boiling. Stir in couscous, return to a boil, cover, and remove from heat. Allow couscous to sit for 10 minutes; fluff with a fork and keep warm.
  2. Meanwhile, heat 2 teaspoons olive oil in a large 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 shrimp to a plate.
  3. Heat the remaining 2 teaspoons olive oil in the hot skillet. Add the tomatoes, fennel, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and chickpeas and bring to a simmer, cooking until the chickpeas are slightly softened, about 3 minutes.
  4. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta and remaining 1 tablespoon dill. Serve shrimp over the couscous.
Recipe adapted from Food Network
Nutrition Information
Serving size: 4 oz shrimp, ⅔ cup couscous Calories: 488 Fat: 12.0 Carbohydrates: 53.5 Sugar: 3.5 Sodium: 945 Fiber: 9.5 Protein: 37.5 Cholesterol: 150

 Diabetes cooking class this morning – vegetarian entrees! Hockey game tonight!

Be well,



  1. Squeeeeeeeeeee! Congrats, Nicole! I totally would have done the same thing. How incredibly exciting to see your cookbook in print! So proud of you!

  2. Congratulations! Any ideas when the pre-ordered cookbooks will arrive?

    p.s. I actually made this recipe last night, too! It was ah-mazing. Can’t wait for the leftovers at lunch today.

    • Nicole, RD says:

      Jenn, too funny! We’ve always been on the same foodie wave-length…doesn’t surprise me :)

      I talked with my publicist and she said that Amazon and B&N kind of do what they want with the pre-ordered books and there’s really no way of knowing. They did say that historically, the pre-ordered books are known to ship prior to the release date, so I would think about 3 weeks from now! :) Thanks for all your support!

  3. congratulationsssss on the book <3 and this salad combination sounds deliciousss!!!

  4. Congratulations!!!!

  5. How exciting! I just pre-ordered your book on Amazon :-) I’m very excited!!

    • Nicole, RD says:

      Thanks, Lizzie! You’ve always been such a huge supporter of my blog…means so much! Much love!

  6. So excited for you Nicole!! I loved the picture of you and the cookbook! I need to contact you – I may want to buy a copy, have you autograph it and do it as a giveaway next month – I’ll be in touch! :D

    • Nicole, RD says:

      Yayy! I love it! I mean, your name and adapted salsa recipe IS in the book! I’d be happy to help out with a giveaway on your blog…just say the word!! :)

  7. Congratulations!! How exciting!

  8. Congrats on the book! Something about this warm weather makes me crave Greek food and this looks like it will be the perfect thing to satisfy that craving!

  9. Congrats, Nicole! I can imagine what an exciting and satisfying moment it was to hold your book! Also- this shrimp looks awesome. I’m filing it in my brain for when I need a quick dinner!

  10. Congratulations Nicole!! I saw your picture; you look absolutely radiant. I can’t wait to see it in person too — and good luck with the gluten-free baking too!

    • Nicole, RD says:

      Aww, thanks Amy! Really appreciate it and all of your support! :)

      • You’re welcome Nicole! You are successful at so many things — blogging, baking, cooking, your job as an RD — and it’s inspiring to hear about your latest accomplishment. Looking forward to many more! :)


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