Saturday, February 2, 2008

Shrimp with Arugula and Couscous

This recipe is courtesy of Real Simple. It is really healthy, and more flavorful than expected. I toasted some sliced almonds to add, and served it with the lemon wedges. 

cup instant couscous 
tablespoons olive oil 
1 clove garlic, thinly sliced 
1 5-ounce bag arugula 
3/4 teaspoon kosher salt 
1/8 teaspoon freshly ground black pepper 
20 medium-size shrimp, deveined 
1 lemon, quartered 

Prepare the couscous according to the package directions and fluff with a fork. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook until aromatic, about 1 minute. Add the arugula and cook until just wilted, about 1 more minute. Combine the arugula and couscous in a large bowl, season with half the salt and pepper, and toss gently. In the same skillet, heat the remaining oil over medium-high heat, season the shrimp with the remaining salt and pepper, then cook 2 minutes on each side. Serve over the couscous with a squeeze of lemon.

Tip: Baby spinach makes a nice stand-in for arugula. Buy either prewashed and bagged to make this quick dinner even quicker. 

Yield: Makes 4 servings 

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