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Shrimp With Arugula Couscous

Hector Sanchez
Serves 4 Hands-On Time: 15m Total Time: 15m

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. Add the arugula and cook until just wilted, about 1 more minute.
  3. Combine the arugula and couscous in a large bowl, season with half the salt and pepper, and toss gently.
  4. 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.
By Sara Quessenberry,  May 2005
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Quick Tip

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

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.

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