Recipe of the Week: Shrimp With Arugula Couscous


Serves 4| Hands-On Time: 15m| Total Time: 15m


·         1               cup         instant couscous

·         3               tablespoons       olive oil

·         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

·         lemon, quartered


·         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.

·         Transfer the arugula and the couscous to 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. Add the shrimp and the remaining salt and pepper and cook 2 minutes on each side.

·         Serve the shrimp over the couscous with a squeeze of lemon.


Nutritional Information

Per Serving

Calories 291Calories From Fat 34%

Calcium 62mg

Carbohydrate 35g

Cholesterol 46mg

Fat 11g

Fiber 3g

Iron 2mg

Protein 12mg

Sat Fat 2g

Sodium 265mg