In this recipe I deviate from the usual formula where the spinach would be the last ingredient added. I do this because sometimes spinach that touches the lid becomes browned, and although this doesn’t bother me, some may find it unappetizing. This method leaves the spinach greener. I get the best results when using frozen raw shrimp, though thawed raw shrimp will work well, too.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Drain the tomatoes into a measuring cup. Add water if necessary to get 1/2 cup of liquid. Reserve the tomatoes.
Step 4
Pour the couscous into the pot and add the tomato liquid. Stir to coat each grain and make an even layer.
Step 5
Pack the spinach into the pot. (If using frozen spinach, break apart the block.)
Step 6
In a medium bowl, stir together the tomatoes, shrimp, parsley, lemon juice, and feta, and add to the pot.
Step 7
Arrange the zucchini slices on top.
Step 8
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 349
Step 10
Protein: 20g
Step 11
Carbohydrates: 49g
Step 12
Fat: 7g
Step 13
Cholesterol: 63mg
Step 14
Sodium: 846mg
Step 15
Fiber: 6g
