Couscous Of Course! Savory Shrimp and Feta Dish

Magnificent Middle-Eastern Meals, Couscous Of Course! Savory Shrimp and Feta Dish


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Tired of using rice as a base for every...single...meal? Couscous is the perfect escape from this bland grain routine. It’s delicious, extremely healthy, and pairs well with almost everything, especially some savory shrimp and feta.

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

5 servings


  • Ingredients:
  • 4 cups prepared couscous (the container will have directions, don’t worry)
  • 1⁄2 cup feta cheese
  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 ½ cup chicken stock
  • 1 large lemon, juice and zest
  • 1 lb of cleaned and deveined shrimp
  • 10 olives, (kalamata ones, if you can get them) pitted and chopped
  • 1 tbsp cornstarch, if desired
  • 1⁄4 cup fresh basil, sliced into small pieces
  • 1 -2 tbsp oregano,

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First things first, break out a large skillet and heat olive oil. Once it’s hot enough to form small bubbles, add your onions and garlic and let them sizzle until they’re a nice golden brown.

Next, throw in your tomato, 1 cup of your chicken stock, and your lemon juice and zest. Allow this combo to reduce (meaning let the olive oil cook off) until it is almost dry (but not totally try or you’ll burn it).

Once your veggies are a cooked up, stew-like consistency, add the rest of your chicken stock and allow it all to simmer on low heat to for 10 minutes. (In the meantime, make your couscous)

After a smooth 10 minutes, stir your little shrimps into the sauce, simmering them until pink. If sauce is too thin, thicken it with that cornstarch. If it’s too thick, add in a dash of extra chicken starch or a little bit of cooking sherry. Once you have your stew to the desired thickness, remove it from heat and stir in your olives and herbs.

Finally, divide your couscous into 4 bowls, spoon in your sauce, and top with a crumble of feta.
Then, all that’s left to do is serve!

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