Couscous Garlic Shrimp with Spinach

I was in a shrimp mood this week. It started with the Island Shrimp and Fruit salad recipe. This is one of our favorite shrimp recipes. The couscous is a light alternative to pasta or rice.

Source: Better Homes and Gardens magazine October 2005
24 raw shrimp (about 1 lb, fresh or frozen)
1 tbsp olive oil
4 cloves garlic, minced
1 tsp dried tarragon, crushed
1/2 tsp dried thyme, crushed
1/4 tsp Old Bay seasoning or celery salt
1 (5.6 oz) package toasted pine nut flavored couscous mix
1 1/4 cups chicken broth
1 (8 oz) jar oil packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 (6 oz) package fresh baby spinach
12 pitted olives, halved
1 tbsp fresh parsley, optional
Shredded Parmesan cheese

Thaw shrimp if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large zip-lock plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for at least 1 hour.

Prepare the couscous according to package directions using 1 1/4 cups broth in place of water.
Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3-5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on top of spinach. Arrange shrimp on couscous; spoon remaining butter mixture over shrimp. Sprinkle with olives, parsley and Parmesan. Makes 4-6 servings.