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Mediterranean Couscous with Shrimp

by Stephanie Suire on July 23, 2011

I made this dish last weekend as part of my Supper Sundays .  It is very simple and easy and the leftovers can be eaten cold or hot. 

Mediterranean Couscous (before I added the Shrimp and tomatoes)

  • 1 lb large shrimp, peeled and deveined
  • 2 cups couscous, cooked
  • 1/2 can chickpeas, rinsed and drained
  • 1 8 oz jar of quartered marinated artichoke hearts, drained and chopped
  • 10-12 pitted Kalamata olives, sliced
  • 1 cup diced fresh cucumber, seeds removed
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese

 

1)  Cook couscous according to directions on package, then fluff with fork. 

2)  Season shrimp with salt and pepper and grill a few minutes each side until cooked through, set aside. 

3)  In a large bowl, combine couscous, chickpeas, artichoke, olives, cucumber, tomatoes and feta.  Top with shrimp and serve.

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