Recipe(tried): Mediterranean Shrimp Couscous for Rae

You could substitute Chicken in this recipe Rae. This is good chilled or at room temperature, too.

MEDITERRANEAN SHRIMP COUSCOUS

4 tsp. olive oil, divided
1 lb. medium shrimp, peeled and deveined
4 cloves garlic, thinly sliced
1/3 cup dry white wine
1 (5.8 oz). Parmesan couscous (Near East brand)
1 cup thawed frozen green peas
3 Tbsp. sundried tomato bits
1/2 cup crumbled feta cheese
1/4 cup minced Italian flat leaf parsley
1/2 tsp. freshly ground pepper

Heat 2 tsp. of oil in large heavy non-stick skillet over medium high heat. Add shrimp: saute 4-5 minutes or until shrimp are opaque. Remove from skillet. Reduce heat to low.

Heat remaining 2 tsp. oil in skillet. Add garlic: saute 1-2 minutes until tender and beginning to brown.

Stir in 1 1/4 cups water, wine, contents of spice packet from couscous, peas, and tomato bits; bring to a simmer. Cover and simmer 2 minutes. (I use dried tomato and soak it in water to hydrate it rather than tomato packed in oil. I measure the 1 1/4 cups water to soak the tomato in and then use it in the dish. I like the stronger sundried tomato flavor.)

Stir is couscous, cover and remove from heat. Let stand 5 minutes.

Stir in shrimp, cheese, parsley and pepper. Cover and let stand 5 additional minutes.

TO MAKE THE DISH AHEAD:
Hold out the cheese and peas. Add peas when reheating (so they stay nice and green) and cheese after heating. Reheat dish covered for 15-20 minutes at 350 degrees F.

Servings: 4