Recipe: Shrimp with Arugula and Couscous

SHRIMP WITH ARUGULA AND COUSCOUS

1 cup instant couscous
3/4 teaspoon kosher salt, divided use
1/8 teaspoon black pepper, divided use
3 tablespoons olive oil, divided use
1 clove garlic, thinly sliced
1 (5 ounce) bag arugula
1 pound frozen uncooked shrimp, thawed
1 lemon, cut into wedges

Prepare the couscous according to the package directions. After cooking, season it with 1/4 teaspoon of salt and a pinch of pepper.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.

Add the arugula and cook just until wilted, about 1 minute. Transfer to a plate.

Rinse the shrimp and pat them dry with paper towels.

Heat the remaining oil in the skillet over medium-high heat. Add the shrimp, lemon wedges, and remaining salt and pepper. Cook, turning once, until shrimp are pink and cooked through, about 4 minutes total.

Return garlic and arugula to the skillet and toss. Serve over couscous.

Servings: 4
Adapted from source: Real Simple: Meals Made Easy by Editors of Real Simple Magazine