Shrimp With Feta over Couscous

Total Time
Prep 20 mins
Cook 20 mins

Developed for RSC Summer 2005. Prep time includes cleaning shrimp, if you buy them already cleaned prep time is minimal.

Ingredients Nutrition


  1. Heat olive oil in a large skillet over medium hear, when hot add onions and garlic. Saute until starting to brown.
  2. Add tomatoes, wine, lemon juice and lemon zest. Reduce until almost dry.
  3. Add chicken stock and simmer over medium-low heat to for 10 minutes to reduce sauce slightly.
  4. (repare couscous at this time, keep hot until ready to serve.).
  5. 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.
  6. Remove shrimp from heat, stir in capers, olives and herbs.
  7. Divide couscous onto 4 serving plates. Spoon shrimp and sauce on top of couscous. Sprinkle with feta. Serve immediately.


Most Helpful

This was also good left over. I served it over spinach, with balsamic vinegar drizzled on top.

MichelleinMD May 28, 2014

Made for Australia/NZ Swap #23 What a lovely keeper ! Made 1/2 recipe, which DH and I TOTALLY demolished ! Used Israeli Couscous with a few threads of Saffron, and followed the rest of the recipe faithfully. Thanks for posting, Sheynath.

NurseJaney December 01, 2008

This is a delicious creation and one that you should be very proud of. Somehow I managed to miss it during RSC and glad that I found it during the Aussie Swap. The recipe was reduced to 2 servings and made a quick and delicious dinner for DH and me served with a tossed salad. The sauce was perfect and no cornstarch was needed. The couscous was cooked in chicken stock for added flavor.

PaulaG November 28, 2008

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