Ingredients
- 1 box couscous
- 4 tsp olive oil
- 20 oz shrimp
- salt & pepper
- 4 cloves garlic minced
- 2 onions thinly sliced
- 1 teaspoon chili flakes
- 1 large can crushed tomatoes
- 2 oz green olives sliced
- ΒΌ cup chopped parsley
- 1 cup feta cheese
Instructions
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cook the couscous according to the package directions.
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heat a drizzle of olive oil in a large pan over medium-high heat.
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season the shrimp with salt and pepper.
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add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost cooked through.
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remove from the pan and set aside.
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heat another drizzle of olive oil in the same pan over medium heat.
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add the garlic, onion, and a pinch of chili flakes (to taste) and cook, tossing for 4-5 minutes, until softened.
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add the tomatoes and olives and simmer for 5 minutes.
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season to taste with salt and pepper.
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stir the shrimp and half the parsley into the sauce and cook for 1-2 minutes, until the shrimp are opaque.
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season to taste with salt, pepper, and chili flakes, if desired.
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serve the shrimp saganaki on a bed of couscous, garnish with the feta and remaining parsley. enjoy!
