A light and refreshing shrimp salad with Israeli couscous.
Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
Toss shrimp with Greek seasoning.
Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Per Serving: 396 calories; protein 25.6g; carbohydrates 52.7g; fat 9.1g; cholesterol 145.9mg; sodium 805.3mg.