It's all GREEK to me!

"There are three things that every Greek woman must do in life: marry Greek boys, make Greek babies, and feed everyone."  My Big Fat GREEK Wedding 


I am not Greek - so the first two do not apply  - but the third one rings true with this dish....

Last night the Hanna House went GREEK!  No togas or ice luge were involved - instead we cooked a delicious/quick/easy cous cous dish topped with Greek yogurt....It was quick and easy to prepare (especially since my sous-chef is a master chopper) - we used frozen shrimp to keep the cost down which we sauted and then peeled prior to adding it to the cous cous mixture.  The recipe is a one pot supper for four servings  (we had asparagus as a side - but didn't really need it). It would make a lovely side dish for a potluck supper (as a side I'd eliminate the shrimp and add some feta for a delicious Mediterranean side salad that would feed an army).....we had two healthy servings last night for dinner and will be enjoying a large second helping this evening!

απολαύσει

(enjoy!)

Quick Greek Cous Cous with Shrimp in the September issue of Cooking Light.

Ingredients

·         1 1/2  cups  water

·         1 1/3  cups  uncooked couscous

·         1/2  teaspoon  salt, divided

·         1/2  teaspoon  freshly ground black pepper

·         3  tablespoons  olive oil, divided

·         1 1/2  pounds  peeled and deveined medium shrimp

·         1  cup  grape tomatoes, halved

·         1/2  cup  thinly sliced green onions

·         1/3  cup  pitted kalamata olives, halved

·         1/4  cup  2% reduced-fat Greek-style plain yogurt 

Preparation

1. Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add couscous, 1/4 teaspoon salt, and pepper to pan. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add shrimp to pan, and sauté for 3 minutes or until done. Add shrimp to couscous mixture.

3. Combine remaining 2 tablespoons oil, tomatoes, onions, and olives in a large bowl; toss. Add tomato mixture to couscous mixture; toss to combine. Serve with yogurt.