SO easy, SO good. I got this idea from another recipe I read in Cooking Light, but I decided to give it my own twist. I've recently started sautéing small tomatoes, and I love the way they turn out, tart but sweet and full of that 'tomato' flavor. This one is a must try, no excuses!
Mediterranean Couscous w/Shrimp & Arugula
3/4 lb shrimp, pealed & deveined
4 oz. feta, crumbled
1 c. kalamata olives, chopped
1 - 1.5 c of grape tomatoes, halved
2 tbsp scallions, chopped
1 box couscous, I prefer Near East Whole Grain Wheat, Roasted Garlic & Olive Oil
Red Pepper Flakes
Preheat oven to 400*.
Rinse shrimp and place in bowl. Drizzle with olive oil, season w/salt, pepper and red pepper flakes.
Spread shrimp onto ungreased baking sheet and place in oven for 10 - 12 minutes until pink and cooked throughout, turning once at 6 minutes.
While shrimp bakes, cook couscous according to the package directions. While couscous is cooking, slice grape tomatoes in half and saute w/1 tbsp of olive oil until they become soft and start to break down, about 7 minutes.
While tomatoes, couscous and shrimp are cooking, chop kalamata olives and scallions and set aside. Once all are done, combine all ingredients in a medium sized bowl, folding in arugula last. Serve immediately.