Shrimp Couscous with Tomatoes, Zucchini & Feta.

  • 236 ml
    chicken or vegetable broth
  • ½ (113 g) pkg
    crumbled feta cheese
  • ½ small bunch
    fresh dill
  • 1 clove
    garlic
  • ½ small pkg
    grape tomatoes
  • 0.45 kg
    raw peeled shrimp, fresh or frozen
  • ½ cup
    whole wheat couscous
  • 1
    yellow bell pepper
  • 1 medium
    zucchini squash
  •  
    oregano
  •  
    virgin coconut oil
  • 1
    In a small saucepan, bring broth to a boil over high heat. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes then fluff with a fork.
    177 ml chicken or vegetable broth
    ½ cup whole wheat couscous
  • 2
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    0.45 kg raw peeled shrimp, fresh or frozen
  • 3
    Wash and dry the fresh produce.
    ½ small pkg grape tomatoes
    ½ small bunch fresh dill
    1 medium zucchini squash
    1 yellow bell pepper
  • 4
    Halve tomatoes. Cut peppers into quarters, remove seeds and membranes and slice into strips. Medium dice the zucchini into ½-inch cubes. Transfer cut veggies into a medium bowl.
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    Peel and mince garlic.
    1 clove garlic
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tsp virgin coconut oil
  • 8
    Add the shrimp and garlic to the skillet; cook until shrimp are opaque, 1-2 minutes per side. Once done, transfer to a plate.
  • 9
    Return skillet to the heat, add oil and swirl to coat the bottom. Add peppers, zucchini, tomato, and oregano to the skillet, stirring occasionally until vegetables soften, 3-4 minutes.
    1 tsp virgin coconut oil
    ½ tsp oregano
  • 10
    Shave dill leaves from stalk; discard stalk and mince leaves.
  • 11
    Once veggies are soft add broth, scraping up any browned bits, and cook until most of the liquid has evaporated, 4-5 minutes.
    59 ml chicken or vegetable broth
  • 12
    Add dill to the skillet, along with the shrimp and any accumulated juices; allow to cook for 1 minute more.
  • 13
    To serve, divide couscous between plates and top with the shrimp, veggies, and crumbled fetta. Enjoy!
    ½ (113 g) pkg crumbled feta cheese