Mediterranean Curried Couscous with Shrimp

Life has been a little crazy lately, so for dinner tonight I decided to make the quickest, easiest fix I could think of. I kinda cheated with this one and used a box of mediterranean curry mix which takes 5 minutes to prepare and cook! Adding shrimp which cooks just as fast, along with some cherry tomatoes and artichoke hearts, makes this dish a cinch to prepare and cook, looks really pretty, and tastes super yummy! This recipe is definitely a good go-to dinner for crazy busy summer evenings!

Ingredients: {serves 4}
2 boxes mediterranean curry couscous {such as Near East}
1 lb peeled & deveined shrimp with tails off
1 pint cherry tomatoes
2 Tbsp olive oil
salt and pepper
1 can/jar artichoke hearts  (14.5oz)
flat leaf parsley & lemon for serving

Directions:
Preheat the oven to 350degF. Slice the cherry tomatoes in half lengthways then place on a baking tray, toss with 1 Tbsp of the olive oil and season well with salt and pepper. Bake for 10-15 minutes.

Make the couscous according to package directions. In a skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Sauté until just cooked through, about 3 minutes. Remove. Plate the couscous, then top with the shrimp, roasted cherry tomatoes and artichoke hearts. Garnish with freshly chopped parsley and lemon. Serve immediately.
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<3 Sarah