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.

　　

Ingredients

serves 2

　　Olive oil spray

　　One 14-ounce can fire-roasted tomatoes

　　1/2 cup couscous

　　2 cups roughly chopped fresh spinach, or one 10-ounce package frozen

　　1/2 to 3/4 pound shrimp, peeled and deveined

　　1/4 cup chopped fresh parsley

　　1 tablespoon fresh lemon juice

　　1/3 cup feta cheese, crumbled

　　1/2 medium zucchini, halved lengthwise and cut into 1/2-inch slices

　　

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

　　Glorious One-Pot Meals