Shrimp with Arugula Couscous
Photography: Photo: Hector Sanchez; 
| Servings:Makes 4 servings | Prep Time:15 minutes | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 cup instant couscous
- 3 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
Amount Per
Serving
- fat:11 g
- fiber:3 g
- carbohydrate:35 g
- iron:2 mg
- cholesterol:46 mg
- sodium:265 mg
- calories from fat:34 %
- calories:291
- calcium:62 mg
- protein:12 mg
- saturated fat:2 g
directions
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.
