Combining a few different flavors and cuisines, this quick dinner is bursting with flavor. Ready in 20 minutes—with only 10 minutes of hands-on time—the dish can be served over rice, like an amped-up Creole, or virtually any grain, such as quinoa or, our preference, couscous. The super-fine balls create the ideal base for the shrimp sauce, which gets an extra punch from green olives. If certain members of your family like to add a little spice, you can put a jar of Tabasco on the table. Another idea: Double the recipe for the sauce and freeze for an even easier dinner down the road.
1 10-ounce box couscous (1⅓ cups)
1 tablespoon olive oil
1 small onion, chopped
1 28-ounce can diced tomatoes, drained
¾ cup pitted green olives
½ cup dry white wine (such as Sauvignon Blanc)
kosher salt and pepper
1 pound medium shrimp, peeled and deveined
Calories from fat 21%
Sat fat 2g
How to Make It
Cook the couscous according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.
Add the tomatoes, olives, wine, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.
Add the shrimp and cover. Cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.
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