Couscous is one of my favorite things to make on a busy weeknight for dinner. This version features shrimp, spinach, tomatoes, olives, and feta. It comes together in a jiffy and uses only one pan to cook and serve! Comforting enough for winter, but light enough to serve in the summer, this is the ultimate recipe for family and guests. —Alexandra V. Jones
Test Kitchen Notes
Tonight we made Alexandra V. Jones' shrimp and couscous dish. It was such a quick and simple dish -- what a treat to come home tired and hungry and have dinner in literally 20 minutes. The flavors were balanced and fresh, and I like the use of whole wheat couscous. I find myself with little else to say: this is a good dish, easy, and bright! —em-i-lis
1 1/3 cups
Kalamata olives, halved
good quality large shrimp, peeled and cleaned
cloves garlic, sliced “Goodfellas” style (if you haven’t seen the movie, you should, but just slice them as thinly as possible)
handfuls baby spinach
diced tomatoes (canned works fine, just use a good San Marzano variety)
In a medium skillet or thick-bottomed pot, heat olive oil over medium-high heat, add shallot and garlic, and cook for three minutes.
Add shrimp seasoned with a bit of salt and pepper. When the first side turns pink, flip it and add the tomatoes, oregano, and white wine.
Cook for a minute or so then add 1 cup of water and 1/2 teaspoon of salt. Once it boils, add olives, couscous, and spinach. Stir, cover, and remove from heat.
After five minutes remove the cover and top with crumbled feta. You can put it under the broiler at this point to melt the feta (optional but tasty), chopped parsley, and squeeze of lemon, then serve! This dish is awesome because not only is it easy, it is cooked and served in the same pan, elegant enough for guests and done in 20 minutes!