Greek-style couscous with shrimp
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 481, total fat 14 G., saturated fats 3 G., proteins 36 G., carbohydrates 51 G., fiber 10 G., cholesterol 185 mg, sodium 392 mg, sugar 0 G.
Calories 481, total fat 14 G., saturated fats 3 G., proteins 36 G., carbohydrates 51 G., fiber 10 G., cholesterol 185 mg, sodium 392 mg, sugar 0 G.
A delicious and healthy Mediterranean-style dish that's quick to prepare and perfect for an after-work dinner. Peeled shrimp are sautéed in olive oil, then mixed with vegetables braised in white wine, including tomatoes, aromatic fennel, garlic, and canned chickpeas. Everything is topped with crumbled Greek feta and baked in the oven until the cheese melts. Serve with couscous. Don't forget to sprinkle the finished dish with fresh dill, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup whole grain couscous
- 2 tablespoons extra-virgin olive oil
- 450 g medium shrimp, peeled and deveined
- A pinch of red pepper flakes
- 2 medium plum tomatoes, diced
- 1 small fennel root, halved and thinly sliced
- 2 cloves garlic, finely chopped
- 1/3 cup dry white wine
- 1 can (425g) canned chickpeas, unsalted, rinsed
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh dill
- 0.5 cup crumbled feta (about 55 g)
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Cooking the dish according to the recipe:
- Cook the couscous according to package directions. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer with a slotted spoon to a plate.
- Preheat oven to grill mode.
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel, and garlic and cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the green onions and 1 tablespoon dill. Sprinkle with crumbled feta.
- Transfer the pan to the broiler and broil until golden brown, about 2 minutes. Sprinkle with the remaining 1 tablespoon of dill. Fluff the couscous with a fork and serve with the shrimp.
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