- 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
- ¼ cup chopped parsley
- 1 cup feta cheese
cook the couscous according to the package directions.
heat a drizzle of olive oil in a large pan over medium-high heat.
season the shrimp with salt and pepper.
add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost cooked through.
remove from the pan and set aside.
heat another drizzle of olive oil in the same pan over medium heat.
add the garlic, onion, and a pinch of chili flakes (to taste) and cook, tossing for 4-5 minutes, until softened.
add the tomatoes and olives and simmer for 5 minutes.
season to taste with salt and pepper.
stir the shrimp and half the parsley into the sauce and cook for 1-2 minutes, until the shrimp are opaque.
season to taste with salt, pepper, and chili flakes, if desired.
serve the shrimp saganaki on a bed of couscous, garnish with the feta and remaining parsley. enjoy!