Ingredients:
2 tablespoons olive oil
1 medium onions, chopped
2 garlic cloves, minced
1 large tomatoes, peeled and diced
1/2 cup dry white wine ( or chicken stock)
1 cup chicken stock
2 -3 tablespoons lemon juice ( 1 large, fresh lemon)
1 teaspoon lemon zest ( 1 lemon)
1 lb large shrimp, cleaned and deveined
1 tablespoon capers
10 kalamata olives, pitted and chopped
1 -2 tablespoon cornstarch, if desired
1/4 cup basil, minced
1 -2 tablespoon oregano, minced
1/2 cup feta cheese, crumbled
4 cups couscous, prepared and hot
Directions:
Heat olive oil in a large skillet over medium hear, when hot add onions and garlic. Saute until starting to brown.
Add tomatoes, wine, lemon juice and lemon zest. Reduce until almost dry.
Add chicken stock and simmer over medium-low heat to for 10 minutes to reduce sauce slightly.
(repare couscous at this time, keep hot until ready to serve.).
Stir shrimp into sauce, simmer just until prawns are cooked. If sauce is hinner than you like, thicken with cornstarch to achieve the desired consistency.
Remove shrimp from heat, stir in capers, olives and herbs.
Divide couscous onto 4 serving plates. Spoon shrimp and sauce on top of couscous. Sprinkle with feta. Serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.