Shrimp With Arugula Couscous
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
- 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.
Quick Tip
Baby spinach makes a nice stand-in for arugula. Buy it prewashed and bagged to make this quick dinner even quicker.
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