Quick Greek couscous with shrimp from Cooking Light Magazine, September 2010 (page 182)

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Notes about this recipe

  • Dannausc on November 23, 2019

    Quick and easy. I used broiled salmon in place of the shrimp. Pretty decent.

  • bktravels on May 26, 2018

    Surprisingly tasty and lovely for a summer evening supper. I had originally considered adding lemon juice for flavor, but it did not need it. We did add a small diced zucchini to the pan with the shrimp and it was a good complement to the rest of the dish.

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