Lemon Shrimp with Arugula and Couscous
feeds 5 hungry adults

1 box instant couscous (about 1 1/2 cups)
olive oil
4 garlic cloves, thinly sliced
5 ounces Arugula
1 large lemon or 2 smaller lemons cut into 6-8 wedges each
2 pounds shrimp
salt and pepper to taste


Prepare the couscous according to the package directions adding a large pinch of salt.
Plate the couscous.

Meanwhile, in a large skillet over medium high heat, add a bit of olive oil, add half of the garlic and saute for about 1 minute. Add the arugula and saute until it just begins to wilt, about 2 minutes. Season with salt and pepper. Put the arugula on top of the couscous.

Return the skillet to the stove adding a bit more olive oil if necessary. Add the remaining garlic, the shrimp and the lemon wedges, season with salt and pepper and cook, turning one time, until the shrimp are cooked through, about 5 minutes. (the shrimp will be pink, and there will be no more translucent areas) Put the shrimp and lemons on top of the Arugula and serve.

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