Greek Shrimp And Couscous

• 1 cup whole wheat couscous
• 2 tablespoons EVOO
• 1 pound medium shrimp peeled and deveined
• 1 pinch red pepper flakes
• 2 plum tomatoes medium, diced
• 1 bulb fennel halved, cored and sliced
• 2 cloves garlic finely chopped
• 1/3 cup dry white wine
• 15 ounces chickpeas no-salt-added, drained and rinsed
• 2 scallions sliced
• 2 tablespoons fresh dill chopped
• 1/2 cup crumbled feta about 2 oz

1. Prepare the couscous as label directs. Cover and keep warm until ready to serve
2. Meanwhile, heat 1 tbsp oil in a large oven-proof skillet over medium high heat. Add the shrimp and red-pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.
3. Preheat the broiler. Heat the remaining 1 tbsp oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the veggies are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tbsp dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tbsp dill. Fluff the couscous and serve with shrimp.

whole wheat couscous, evoo, shrimp, red pepper, tomatoes, fennel, garlic, white wine, salt, scallions, dill

Taken from www.yummly.com/recipe/Greek-Shrimp-and-Couscous-981957 (may not work)