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Shrimp With Arugula and Couscous

4 servings

• 1 cup instant couscous

• 3/4 teaspoon kosher salt (divided use)
• 1/8 teaspoon black pepper
• 3 tablespoons olive oil (divided use)
• 1 clove garlic, thinly sliced
• 1 (5-ounce) bag arugula
• 1 (1-pound) bag frozen uncooked shrimp, thawed
• 1 lemon, cut into wedges

Prepare couscous according to package directions. After cooking, season with 1/4 teaspoon salt and a pinch of pepper.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add the garlic and cook 1 minute. Add the arugula and cook just until wilted, about 1 minute. Transfer to a plate.

Rinse shrimp and pat dry with paper towels. Heat remaining oil in skillet over medium-high heat. Add shrimp, lemon wedges and remaining salt and pepper. Cook, turning once, until shrimp are pink and cooked through, about 4 minutes total. Return garlic and arugula to skillet and toss. Serve over couscous.

(From " Real Simple Meals Made Easy "; by Renee Schettler, RealSimple Books.)

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