Feta Shrimp with Roasted Tomatoes

• Olive oil spray
• One 14-ounce can fire-roasted tomatoes
• 1/2 cup couscous
• 2 cups roughly chopped fresh spinach, or one 10-ounce package frozen
• 1/2 to 3/4 pound shrimp, peeled and deveined
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1/3 cup feta cheese, crumbled
• 1/2 medium zucchini, halved lengthwise and cut into 1/2-inch slices

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Drain the tomatoes into a measuring cup.
4. Add water if necessary to get 1/2 cup of liquid.
5. Reserve the tomatoes.
6. Pour the couscous into the pot and add the tomato liquid.
7. Stir to coat each grain and make an even layer.
8. Pack the spinach into the pot.
9. (If using frozen spinach, break apart the block.)
10. In a medium bowl, stir together the tomatoes, shrimp, parsley, lemon juice, and feta, and add to the pot.
11. Arrange the zucchini slices on top.
12. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 349
15. Protein: 20g
16. Carbohydrates: 49g
17. Fat: 7g
18. Cholesterol: 63mg
19. Sodium: 846mg
20. Fiber: 6g

olive oil spray, tomatoes, couscous, fresh spinach, shrimp, parsley, lemon juice, feta cheese, zucchini

Taken from www.epicurious.com/recipes/food/views/feta-shrimp-with-roasted-tomatoes-378789 (may not work)