I don’t think we could technically call this the tail end of winter (wishful thinking), but my taste buds are longing for something fresh and light. This dish does the trick. The citrusy-lemony flavor melds perfectly with artichokes, shrimp, and feta to make this dish taste like the Mediterranean.
You will want to eat this for lunch the next day….I promise.
(Adapted from Fox Loves Lemons)Print
- 1–8 oz. box Israeli (pearl) couscous prepared according to directions (use chicken stock instead of water)
- 1 Tbls. olive oil
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1/4 cup roasted red peppers, chopped
- 1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
- 1/4 tsp. ground black pepper
- 1/4–1/2 tsp. red pepper flakes
- 1/4 cup white wine
- Juice of 1 lemon
- 1 Tbls. roughly chopped fresh dill
- 1 Tbls. roughly chopped fresh parsley
- 1/2 cup feta cheese crumbled
- In medium saucepan, bring broth to boil over medium-high heat. Stir in couscous. Cook according to package instructions. Set aside.
- Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add white wine and cook an additional 2 minutes. Add artichokes, roasted red bell pepper, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes.
- Add lemon juice, dill, parsley and couscous; toss until well combined. Season to taste with salt and pepper. Add crumbled feta on top.
- Serve Immediately.