Shrimp With Arugula Couscous

Shrimp With Arugula Couscous
Hector Sanchez
Wilted arugula and fragrant garlic perk up the simple couscous side.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
15
minutes

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

Directions

  1. Prepare the couscous according to the package directions and fluff with a fork.
  2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook until aromatic, about 1 minute.
  3. Add the arugula and cook until just wilted, about 1 more minute.
  4. Transfer the arugula and the couscous to a large bowl, season with half the salt and pepper and toss gently.
  5. In the same skillet, heat the remaining oil over medium-high heat. Add the shrimp and the remaining salt and pepper and cook 2 minutes on each side.
  6. Serve the shrimp over the couscous with a squeeze of lemon.
Sara Quessenberry
April 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 34 %
  • Calcium 62 mg
  • Carbohydrate 35 g
  • Cholesterol 46 mg
  • Fat 11 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 12 mg
  • Sat Fat 2 g
  • Sodium 265 mg
What does this mean? See Nutrition 101.