Cherry Tomatoes and Shrimp over Parmesan Couscous

To me, the classic trio of tomatoes, basil and garlic is comfort food. This is another recipe from Cooking Pleasures.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 5  tablespoons olive oil, divided
• 6  garlic cloves, thinly sliced
• 1⁄8-1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup white wine
• 4  cups cherry tomatoes, halved
• 1  lb medium shrimp, peeled and deveined
• 1  teaspoon salt, divided
• 1  cup fresh basil, coarsely chopped
• 1 3⁄4 cups water
• 1 1⁄4 cups couscous
• 1 1⁄4 cups parmesan cheese, freshly grated (5 oz.)

Directions

1. Heat 4 Tbs of the olive oil in a large skillet over LOW heat until hot.
2. Add the garlic and crushed red pepper.
3. Simmer for about 5 min, stirring occasionally.
4. Add the wine, and increase the heat to medium-low.
5. Gently boil for about 2 minute.
6. Increase the heat again to medium - medium high and add the tomatoes, shrimp and 3/4 tsp salt.
7. Cook for 2-3 min more, or until the shrimp turn pink, stirring occasionally.
8. Stir in the basil.
9. Meanwhile, bring the water, remaining 1 Tbs olive oil and remaining 1/4 tsp salt to a boil in a medium saucepan over medium high heat.
10. Remove from the heat and stir in the couscous.
11. Cover and let stand for 5 minutes.
12. Toss with 1 cup of the cheese.
13. Transfer the cooked couscous to a serving bowl and top with the shrimp and tomatoes.
14. Sprinkle the top with the remaining 1/4 cup of cheese.