Faith Middleton's Food Schmooze

Stress-Free Weeknight Dinner: Fast, Easy, Delicious

Myriam M. J. Rondeau/flickr creative commons
Myriam M. J. Rondeau/creative commons

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, and 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.

Fast and Easy Weeknight Dinners: Faith’s Greek Shrimp Couscous, Feta, Olives, and Lemon

Myriam M. J. Rondeau/flickr creative commons
Myriam M. J. Rondeau/flickr creative commons

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.

 

Faith's Greek Shrimp Couscous, Feta, Olives & Lemon
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Faith's Greek Shrimp Couscous, Feta, Olives & Lemon
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
  3. 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.)