Mediterranean Shrimp with Couscous


1 cup of cherry tomatoes, halved

½ cup kalamata olives, pitted

½ cup feta cheese

1 tablespoon capers, drained

¼ teaspoon black pepper

¼ teaspoon salt

1 lb. large shrimp, peeled and deveined

1 tablespoon extra virgin olive oil

3 cloves of garlic, minced

2 cups vegetable stock

1 box (10 oz.) couscous 

½ fresh lemon, juiced

1 tablespoon chopped parsley




In a large mixing bowl, add tomatoes, kalamata olives, feta cheese and capers.


Sprinkle shrimp with salt and pepper. Heat a large skillet with extra virgin olive oil over medium high heat. Add shrimp and garlic.  Cook for 2 ½ minutes.  Flip the shrimp over and cook for another 2 ½ minutes. Transfer the cooked shrimp and garlic to the bowl with the tomato mixture.


Place 2 uncooked couscous in a bowl.  Add 2 cups of stock to a saucepan and bring it to a boil.  Add boiling stock to the bowl with the couscous without stirring.  Immediately cover the couscous tightly.  Allow the couscous to cook and absorb the liquid.  This will take 6 minutes. Remove cover and fluff with a fork.


Add the cooked couscous to the bowl with shrimp and tomato mixture.  Add lemon juice and stir to combine.  Top with chopped parsley. Serve.


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