Shrimp With Arugula Couscous
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Transfer the arugula and the couscous to 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. Add the shrimp and the remaining salt and pepper and cook 2 minutes on each side.
- Serve the shrimp over the couscous with a squeeze of lemon.
Nutritional Information
- Per Serving
- Calories 291Calories From Fat 34%
- Calcium 62mg
- Carbohydrate 35g
- Cholesterol 46mg
- Fat 11g
- Fiber 3g
- Iron 2mg
- Protein 12mg
- Sat Fat 2g
- Sodium 265mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Baby spinach makes a nice stand-in for arugula. Buy it prewashed and bagged to make this quick dinner even quicker.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
