Couscous Shrimp Salad

Number of Servings: 
4
Ingredients: 
1 cup all-natural chicken broth
1 tablespoon extra virgin olive oil
1 cup whole wheat couscous
2 tablespoons canola oil, divided
1 large red bell pepper, cut into 1-inch thin strips
2 cloves garlic, minced
1 pound medium or large shrimp, shelled and deveined
1/3 cup packed fresh basil leaves, cut into very thin strips
4 to 5 tablespoons fresh lemon juice (juice of 1 to 2 lemons)
1/2 teaspoon kosher salt
Freshly ground black pepper
Nutrition Information: 

(per serving)
370 calories; 13g fat (2g saturated, 1g omega-3); 480mg sodium; 39g carbohydrates; 7g fiber; 25g protein; 45% vitamin A; 150% vitamin C; 25% iron

Instructions: 

Place the broth and olive oil in a medium sauce pan and bring to a boil. Remove from the heat, stir in the couscous, cover and let stand 5 minutes. Set aside.

Heat one tablespoon of the canola oil in a large nonstick skillet over medium heat. Add the bell pepper and garlic and cook about 2 minutes, stirring frequently. Push the vegetables to the side, add the remaining oil, and raise the heat to medium-high. Add the shrimp and cook for 2 minutes per side or until they turn pink and opaque. Remove pan from the heat, stir in the basil, lemon juice, salt, and prepared couscous and toss to combine. Season with pepper to taste.

Source: By Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
http://www.MealMakeoverMoms.com

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