Greek Shrimp and Couscous

• 1 cup whole-wheat couscous
• 2 tablespoons extra-virgin olive oil
• 1 pound medium shrimp, peeled and deveined
• Pinch of red pepper flakes
• 2 medium plum tomatoes, diced
• 1 small bulb fennel, halved, cored and sliced
• 2 cloves garlic, finely chopped
• 1/3 cup dry white wine
• 1 15 -ounce can no-salt-added chickpeas, drained and rinsed
• 2 scallions, sliced
• 2 tablespoons chopped fresh dill
• 1/2 cup crumbled feta cheese (about 2 ounces)

1. Prepare the couscous as the label directs.
2. Cover and keep warm until ready to serve.
3. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
4. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes.
5. Transfer to a plate using a slotted spoon.
6. Preheat the broiler.
7. Heat the remaining 1 tablespoon olive oil in the skillet.
8. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
9. 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.
10. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill.
11. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes.
12. Sprinkle with the remaining 1 tablespoon dill.
13. Fluff the couscous with a fork and serve with the shrimp mixture.
14. Per serving: Calories 481; Fat 14 g (Saturated 3 g); Cholesterol185 mg; Sodium 392 mg; Carbohydrate 51 g; Fiber 10 g; Protein 36 g
15. Photograph by Christopher Testani

couscous, extravirgin olive oil, shrimp, red pepper, tomatoes, bulb fennel, garlic, white wine, salt, scallions, dill, feta cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/greek-shrimp-and-couscous-recipe.html (may not work)