Shrimp With Arugula Couscous

• 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

1. 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. Combine the arugula and couscous in 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, 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.
2. Baby spinach makes a nice stand-in for arugula. Buy either prewashed and bagged to make this quick dinner even quicker.

instant couscous, olive oil, clove garlic, arugula, kosher salt, freshly ground black pepper, shrimp, lemon

Taken from www.myrecipes.com/recipe/shrimp-with-arugula-couscous (may not work)