Citrus Shrimp with Veggie Couscous

Ingredients

• 1 cup dry couscous
• 2 tablespoons olive oil
• ½ bunch DOLE® Asparagus, trimmed and cut into 1-inch pieces (about ½ pound)
• 2 cups loosely packed DOLE® Baby Spinach
• 1 cup loosely packed baby kale
• 1 cup halved cherry tomatoes
• 1½ pounds raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
• 3 garlic cloves, minced
• 1 DOLE® Lemon, ½ zested and juiced (about 1 tablespoon zest, ¼ cup juice)
• ½ DOLE® Orange, zested and juiced (about 1½ tablespoons zest, ¼ cup juice)
• ¼ cup crumbled reduced fat feta cheese

Directions

1. Heat 1 cup water in a small saucepot to a boil over high heat; stir in couscous, immediately remove from heat, cover and let stand 5 minutes.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add asparagus; cook 3 minutes or until tender-crisp, stirring occasionally. Add spinach and kale; cook 1 minute or until wilted, stirring occasionally. Add tomatoes; cook 2 minutes or until soft, stirring occasionally. Transfer to a large bowl; stir in couscous and cover to keep warm. Makes about 5 cups.
3. Wipe out skillet; add remaining 1 tablespoon oil and heat over medium-high heat. Add shrimp; cook 4 minutes or until almost opaque throughout, turning once. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add lemon juice and zest, and orange juice and zest; cook 2 minutes or until internal temperature of shrimp reaches 145°F, stirring occasionally. Makes about 28 shrimp.
4. Serve couscous mixture topped with shrimp mixture sprinkled with cheese.

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