Quick Greek Couscous with Shrimp

This is a very simple weekday dinner recipe. To spice things up a little you can put some paprika on to the shrimp and grill it. I used whole wheat couscous for this recipe. You can find whole wheat couscous from most grocery stores.

Ingredients:
1 1/2  cups water
1 1/3  cups  uncooked couscous
3/8  teaspoon salt, divided
1/2  teaspoon  freshly ground black pepper
3  tablespoons olive oil, divided
1 1/2  pounds  peeled and deveined medium shrimp
1  cup  grape tomatoes, halved
1/2  cup  thinly sliced green onions
1/3  cup  pitted kalamata olives, halved
1/4  cup  2% reduced-fat Greek-style plain yogurt

Directions:
1. Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add couscous, 1/4 teaspoon salt, and pepper to pan. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle shrimp with remaining 1/8 teaspoon salt. Add shrimp to pan, and sauté for 3 minutes or until done. Add shrimp to couscous mixture.
3. Combine remaining 2 tablespoons oil, tomatoes, onions, and olives in a large bowl; toss. Add tomato mixture to couscous mixture; toss to combine. Serve with yogurt.