Couscous and Capers

The other night we tried a new couscous recipe called Mediterranean Shrimp Couscous (from Taste of Home).  I know there are still many Canadian residents that aren't familiar with couscous - if that's you, check out my post about the grain.  It is very versatile and extremely quick to cook.

This was my first time using capers in a recipe.  What are capers you ask?  They are unopened buds of the Capparis spinosa bush, mainly grown in Mediterranean countries.  They are typically found pickled in a brine, so it's a good idea to rinse some of the salt away before using them.  Harvesting is done by hand and they can be used in a variety of dishes (salads, sauces, vegetables, dressings) to add a tangy, salty flavour.

Ingredients

• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 tablespoon chopped shallot
• 2 garlic cloves, minced
• 3 tablespoons olive oil, divided
• 1 cup chopped zucchini
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 2 tablespoons capers, drained
• 3 cups fresh baby spinach
• 1-1/2 cups reduced-sodium chicken broth
• 1-1/2 cups uncooked couscous
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 1/2 cup crumbled feta cheese, divided
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• 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. 
• Yield: 6 servings.

Nutritional Facts

1 cup equals 385 calories, 11 g fat (2 g saturated fat), 143 mg cholesterol, 619 mg sodium, 41 g carbohydrate, 3 g fiber, 28 g protein.




Keep having fun in the kitchen!

Steph Langdon, RD
something nutrishus counselling & coaching
www.nutrishus.com

Cooking with Couscous

Couscous (pronounced "koos-koos") is a staple grain that comes from North Africa. It is made of granules of semolina (the by-product of milled flour) from durum wheat. Often used as an alternative to rice it is more closely related to pasta made from semolina. Couscous is simple to prepare, can be seasoned or left plain, and can be used in a variety of dishes. The word couscous can refer to the grain as stated above, but it can also refer to a prepared dish made from hard wheat or other grains such as barley, millet, sorghum, rice, or maize.



RECIPE:

Minted Couscous Salad (President’s Choice Whole Wheat Couscous)

1 1/4 c (300 mL) chicken stock

1 c (250 mL) PC Whole Wheat Couscous

1 sweet red pepper, chopped

1/2 English cucumber, diced (skin on)

1 can (19 oz/540 mL) red kidney beans, rinsed and drained

2 green onions, thinly sliced

1/2 c (125 mL) PC Fat Free California Light Dressing

1/4 c (50 mL) coarsely chopped fresh mint

salt and freshly ground black pepper

In saucepan, bring chicken stock to a boil. Remove from heat. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Transfer to large bowl. Cool to room temperature (about 10 minutes).

Stir in red pepper, cucumber, beans, and green onions until combined. Add dressing and mint; toss to coat. Season to taste with salt and pepper. Serve garnished with mint sprig, if desired.

Makes 6 servings.

Steph Wheler

www.nutrishus.com