Ingredients
- null 1 cup RiceSelect® Tri-Color Pearl Couscous
- null ¼ cup olive oil
- null 4 cloves garlic, minced
- null 1 tsp dried oregano
- null 2 cups strained pureed tomatoes (passata)
- null 2 lb langoustines, rinsed and patted dry
- null ¾ tsp salt
- null ¾ tsp pepper
- null ⅓ cup ouzo
- null ½ cup feta cheese, crumbled
- null 2 Tbsp fresh mint leaves, torn
- null 1 lemon, cut into wedges
Instructions
- Prepare couscous according to package directions. Let cool completely.
- Heat oil in large skillet set over medium heat; cook garlic and oregano for about 1 minute or until fragrant. Stir in tomatoes and bring to boil. Add langoustines; season with salt and pepper. Reduce heat to simmer; cook for 10 to 12 minutes or until langoustines start to become opaque and are almost cooked through.
- Remove from heat. Carefully pour in ouzo; add couscous. Return to stovetop; return to simmer. Cook for 2 to 3 minutes or until flavors are blended. (Alternatively, flambe ouzo with long match or barbecue lighter; cook for 2 minutes, covering pan with lid to extinguish flame.)
- Sprinkle feta and mint over top. Serve with lemon wedges.