Middle-Eastern Shrimp

Makes 6
Prep 10 m
Cook 15 m



  1. 1 of 5 Stir together tomatoes with their liquid, onions, pine nuts, olive oil, balsamic vinegar, garlic, cumin, allspice, black pepper, salt and ground red pepper in a large bowl; break up tomatoes slightly with a wooden spoon.
  2. 2 of 5 Pour tomato mixture into medium-size saucepan. Cook, covered, over medium heat for 10 to 12 minutes or until mixture is slightly thickened.
  3. 3 of 5 Meanwhile, bring the 1-1/3 cups water to boiling in a small saucepan. Combine couscous and dried mint in a bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, 5 minutes. Uncover; fluff with fork. Stir in 1/3 cup of the feta cheese. Cover saucepan again.
  4. 4 of 5 Add shrimp to tomato mixture; cover and cook, stirring occasionally, for 2 to 3 minutes or until shrimp are cooked through.
  5. 5 of 5 To serve, spoon couscous on large platter; top with shrimp mixture and sprinkle with remaining 1/3 cup feta cheese. Garnish with fresh mint leaves if desired. Makes 6 servings.
Nutrition Information for Middle-Eastern Shrimp
Servings Per Recipe: 6
Per Serving: 21 g pro., 36 g carb., 346 kcal cal., 4 g fiber, 871 mg sodium, 5 g sat. fat, 14 g Fat, total, 132 mg chol.
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Printed from FamilyCircle.com 08/21/2019