Greek Shrimp and Couscous

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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.

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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.

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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!

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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.
Ingredients
  • 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
Instructions
  1. In a small pot, heat 1 cup plus 2 tablespoons water over high heat until boiling. Stir saraj.gov.mk/?p=online-casino-uk 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.
Notes
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,

sig4

Comments

  1. Jenn says

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

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

    • Nicole, RD says

      Jenn, too funny! We’ve always been classic slots 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 poker sites knowing. They did us poker sites 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!

  2. says

    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 casino bonus touch! :D

  3. says

    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!

      • says

        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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