Cooking Corner: Shrimp with Spinach and Couscous

By Emily Fry

Staff Writer

Shrimp with Spinach and Couscous

With midterms coming up, nobody has enough time to make elaborate meals.  This dish takes only 15 minutes and serves four.  Happy cooking!

Ingredients:

1 cup instant couscous

3/4 tsp. kosher salt

1/8 tsp. black pepper

3 Tbsp. olive oil

1 clove garlic, thinly sliced

1 5-oz bag spinach

1 lb. bag frozen uncooked shrimp, thawed

1 lemon, cut into wedges

Directions:

1. Prepare couscous according to directions on package, season with 1/4 tsp. salt and pinch of pepper.

2. Heat 2 Tbsp. oil in large skillet over medium heat.

3. Add garlic and cook for one minute, add spinach and cook until wilted, about one minute, transfer to plate

4. Rinse shrimp and pat dry

5. Heat 1 Tbsp. oil in skillet over medium high heat. Add shrimp, lemon wedges, 1/2 tsp. salt and 1/8 tsp. pepper.  Cook turning once, until shrimp are pink and cooked through, about 4 minutes total.

6. Return garlic and spinach to pan and toss.

7. Serve over couscous.

Source: Real Simple: Meals Made Easy

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