Romesco Shrimp & Couscous Skillet With Spinach & Tomatoes

Let's Cook

1. Step 1.

   Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the grape tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

2. Step 2.

   Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick if available), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook without stirring for 2 to 3 minutes, until slightly opaque.

3. Step 3.

   Add the sliced white bottoms of the scallions, seasoned tomatoes, spinach, and romesco sauce to the pan; season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, until the shrimp are opaque and cooked through.

4. Step 4.

   Add the couscous, currants, and capers to the pan. Cook, stirring constantly, for 30 seconds to 1 minute, until thoroughly combined. Add 1 cup of water carefully (as it may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil or a lid and let stand for 6 to 8 minutes, until the water is absorbed and the couscous is tender. Stir to combine. Taste and season with salt and pepper if desired.

5. Step 5.

   While the couscous stands, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper.

6. Step 6.

   Serve the finished skillet drizzled with lemon labneh. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side.