Ingredients

The following ingredients have 4 Servings
  • 1 pint cherry tomatoes (halved)
  • ⅓ cup kalamata olives (sliced pitted)
  • ¼ cup crumbled feta cheese
  • 1 tablespoon capers (drained)
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon salt
  • 1 pound large shrimp (peeled and deveined)
  • 1 tablespoon olive oil
  • 3 garlic cloves (minced)
  • 2 cups vegetable broth (low sodium)
  • 1 ½ cups pearl couscous
  • Juice of ½ lemon
  • 2 tablespoons chopped fresh parsley (for garnish)

Instruction

  • In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
  • Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
  • Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
  • Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.