Ingredients
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1 pint cherry tomatoes
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1 tbsp olive oil
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1 lb shrimp, peeled and deveined
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1 tsp minced garlic
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1/2 cup sliced pitted olives
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1 tbsp capers
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2 cup low sodium chicken broth
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1 1/2 cup Israeli couscous
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2 tbsp freshly torn dill or parsley
Steps
1
Slice the tomatoes lengthwise. Preheat a large nonstick skillet over medium-high heat until very hot. Add the oil, shrimp, garlic, olives, capers, and tomatoes and cook for 1 min., stirring often.
2
Add chicken broth and bring mixture to a boil. Add couscous, stir, and cover with lid, reducing heat to medium. Let cook for 2 min. or until liquid is absorbed, then turn off heat and let stand for 5 min. Fluff and top with fresh herbs before serving.
Tips
Can’t find Israeli couscous? Opt for the standard size instead.
