Rating: 3 stars
163 Ratings
  • 5 star values: 41
  • 4 star values: 28
  • 3 star values: 30
  • 2 star values: 31
  • 1 star values: 33

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.

Sara Quessenberry and Kate Merker


Credit: Anna Williams

Recipe Summary

10 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

477 calories; calories from fat 21%; protein 34g; carbohydrates 60g; sugars 5g; fiber 5g; fat 10g; saturated fat 2g; sodium 848mg; cholesterol 172mg.