Quick Greek Couscous with Shrimp

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.3 cups couscous uncooked
• 1 cup grape tomatoes halved
• 0.5 cup green onions thinly sliced
• 0.3 cup kalamata olives pitted halved
• 0.3 cup yogurt plain 2% greek-style reduced-fat (such as Fage)
• 3 tablespoons olive oil divided
• 0.4 teaspoon salt divided
• 1.5 pounds shrimp deveined peeled
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat.
2. Add couscous, 1/4 teaspoon salt, and pepper to pan. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
3. Heat a large skillet over medium-high heat.
4. Add 1 tablespoon olive oil to pan; swirl to coat.
5. Sprinkle shrimp with remaining 1/8 teaspoon salt.
6. Add shrimp to pan, and saut for 3 minutes or until done.
7. Add shrimp to couscous mixture.
8. Combine remaining 2 tablespoons oil, tomatoes, onions, and olives in a large bowl; toss.
9. Add tomato mixture to couscous mixture; toss to combine.
10. Serve with yogurt.