Mediterranean Shrimp Couscous

• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 tablespoon chopped shallot
• 2 garlic cloves, minced
• 3 tablespoons olive oil, divided
• 1 cup chopped zucchini
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 2 tablespoons capers, drained
• 3 cups fresh baby spinach
• 1-1/2 cups reduced-sodium chicken broth
• 1-1/2 cups uncooked couscous
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 1/2 cup crumbled feta cheese, divided
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
2. In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
3. Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

shrimp, shallot, garlic, olive oil, zucchini, white wine, tomatoes, capers, fresh baby spinach, chicken broth, couscous, lemon juice, balsamic vinegar, feta cheese, oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/mediterranean-shrimp-couscous/ (may not work)