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
Recipe by Prevention RD at