Greek Shrimp and Couscous

Ingredients

• 0.3 cup cooking wine dry white
• 1 small bulb fennel cored halved sliced
• 2 ounces feta cheese crumbled
• 2 tablespoons optional: dill fresh chopped
• 2 cloves garlic finely chopped
• 15 ounce no-salt-added chickpeas drained and rinsed canned
• 2 tablespoons olive oil extra-virgin
• 2 medium plum tomatoes diced
• 1 pinch pepper flakes red
• 2  scallions sliced
• 1 pound shrimp deveined peeled
• 1 cup couscous whole-wheat

Equipment

• frying pan
• broiler
• slotted spoon

Directions

1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
2. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes.
3. Transfer to a plate using a slotted spoon. Preheat the broiler.
4. Heat the remaining 1 tablespoon olive oil in the skillet.
5. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
6. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes.
7. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
8. Photograph by Christopher Testani