Our Cupboard Challenge last week gave us a delicious supper - so quick and easy that we are certainly making it again. With the addition of some fresh jumbo shrimp, these ingredients made a tart, fluffy couscous flecked with parsley and lemon zest, a bed for shrimp quickly cooked in white wine with bright sundried tomatoes.

Sautéed Shrimp and Tomatoes with Lemon Couscous
serves 1

1 box quick couscous
Zest and juice of 2 lemons
1 large bunch parsley, minced
2 tablespoons butter
2 garlic cloves, minced
1/3 cup julienned sundried tomatoes, plumped in a little hot water
1 cup white wine
1/4 pound fresh shrimp

Cook the couscous according to the package directions, substituting the lemon juice for some of the required water. When it is done, fluff with a fork and toss in half the lemon zest and half the minced parsley.

Melt 1 tablespoon of the butter over low heat in a heavy skillet and add the garlic and tomatoes. Cook over low heat, stirring frequently, until the garlic and tomatoes are soft and fragrant. Do not let the garlic burn or get crispy; let it cook slowly in the butter. Turn the heat to medium and add the second tablespoon of butter and the white wine. Whisk constantly and bring the wine to a simmer. Cook until reduced by half.

Add the shrimp and cook over medium heat until cooked through - or, if using cooked shrimp, poach until just warmed through - about 2 minutes. Pour over couscous and eat immediately.