Rich in anti-inflammatory omega-3 fats, shrimp is a joint-friendly alternative to meat. Just toss these ingredients in a skillet and serve over quick-cooking couscous — so easy and utterly delicious!

MAKES 4 SERVINGS

• 2 tsp olive oil
• 1 large zucchini, diced
• 2 tsp minced garlic
• 1 (15-oz.) can chopped tomatoes, with juices
• 1/3 cup dry white wine or dry vermouth
• 1 tsp dried oregano
• Scant 1/8 tsp hot red pepper flakes
• Scant 1/4 tsp salt
• 1 lb. medium shrimp, peeled and deveined
• 1/4 cup crumbled feta cheese
• 2/3 cup dry couscous

1

Spray a large nonstick skillet with cooking spray and place over medium-high heat. Add oil to the skillet, add zucchini, and cook for 3 minutes, stirring, until the zucchini starts to soften. Stir in garlic and cook for 30 seconds. Add tomatoes, wine, oregano and pepper flakes, and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 5 minutes. Add shrimp to the pan, and cook for 5 more minutes, stirring occasionally. Turn off heat and top with feta.

2

While the shrimp cooks, in a medium bowl (or small saucepan) bring 1 cup water to a boil. Stir in the couscous, cover, and let sit 5 minutes.

3

Fluff the couscous with a fork. Divide among bowls and add tomatoes and shrimp.

Used with permission from Eat What You Love Quick & Easy © 2016 by Marlene Koch, Running Press.