Ingredients
1-1/2 pounds uncooked medium shrimp, peeled and deveined1 tablespoon chopped shallot2 garlic cloves, minced3 tablespoons olive oil, divided1 cup chopped zucchini1/2 cup white wine or reduced-sodium chicken broth1/4 cup chopped sun-dried tomatoes (not packed in oil)2 tablespoons capers, drained3 cups fresh baby spinach1-1/2 cups reduced-sodium chicken broth1-1/2 cups uncooked couscous2 tablespoons lemon juice2 tablespoons balsamic vinegar1/2 cup crumbled feta cheese, divided1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.
