What we all need for weeknight dinner is something easy and good—it’s that simple. How about pecan-crusted fish fillet? Or one of my all-time favorite Mediterranean pasta dishes, Greek Shrimp Couscous, Feta, Olives & Lemon. And for dessert—the summer crowd-pleaser for grownups and children—the Great Grape Freeze. You get the idea. This is where I invent and find stress-free recipes we can all eat and enjoy on busy weeknights.
Ingredients
- 1 pound shrimp peeled
- Feta cheese, crumbled (I like Mt. Vikos)
- 1 box couscous
- 0.25 cup olive oil extra virgin
- 2 cloves garlic peeled and halved
- 12 kalamata olives pitted, chopped
- 10 cherry tomatoes halved
Servings:
Instructions
- Remove shrimp from refrigerator and place on counter. Make couscous according to package directions. While couscous is sitting with the lid on, steaming itself, in a fry pan add 1/4 cup extra virgin olive oil and two cloves of peeled garlic, and saute for a couple of minutes.
- Toss in peeled shrimp and cook for a couple of minutes or so on each side until done. (Shrimp cooks quickly.) Add in chopped olives, cherry tomato halves and crumbled feta, stir a couple of times to coat everything.
- Serve by placing couscous on each plate, and top with the shrimp mixture. Make sure some of the shrimpy olive oil is poured on the couscous. Just before serving squeeze a fresh lemon wedge over each plate. (I've been known to throw already cooked shrimp into the pan, warming it.)
