Mediterranean Couscous
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
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Ingredients
- 1 tablespoon butter
- 10 ounces couscous
- 1/3 cup Vigo Extra Virgin Olive Oil plus 2 Tbsp, divided use
- 1 pound shrimp, peeled and deveined
- red peppers flakes, optional
- 1 cup chick peas, rinsed and drained
- 1/4 cup Alessi Sun Dried Tomatoes, thinly sliced
- 2 cups fresh spinach
- Alessi Freshly Ground Sea Salt and Black Peppercorns, to taste
- 4 cups mixed salad greens
- 1/2 cup Vigo Feta Cheese, crumbledAdd
- 1 tablespoon fresh oregano, chopped
Directions
- Bring 2 cups salted water (or broth) and 1 Tbsp butter to a boil.
- Add 10 oz Couscous package. Cover and remove from heat. Let stand undisturbed for 5 minutes. Place in a large mixing bowl and set aside.
- Heat 2 Tbsp olive oil in a skillet over medium heat. Add shrimp and red pepper flakes and stir fry (about 3 minutes). Transfer to a platter and set aside. To the same skillet, add chick peas, sun dried tomatoes and spinach. Sauté until spinach wilts. Add to couscous. Drizzle with olive oil, season with salt and pepper and mix well.
- Place couscous over a bed of salad greens, sprinkle with feta and oregano. Serve and enjoy.