Curried shrimp and summer vegetable couscous
Makes 4 servings
1 tablespoon extra-virgin olive oil
1/2 cup chopped scallions
1/2 pound broccoli florets
1 small zucchini, diced
1 small red bell pepper, seeded and diced
2 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5-ounce) can reduced-sodium chicken broth
12 ounces raw medium shrimp, peeled and deveined
10 ounces whole-wheat couscous
In a large skillet with a lid, heat oil over medium-high heat. Add scallions and cook, stirring, 1 minute.
Add broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
Stir in curry powder, salt and pepper. Add chicken broth and increase heat to high. Cover and bring to a boil. Stir in the shrimp, then add couscous and stir to combine.
Remove the skillet from the heat, replace the cover and let stand 5 minutes. Fluff with a fork and serve.
Per serving: 444 calories, 7 grams fat (1 gram saturated), 129 milligrams cholesterol, 65 grams carbohydrates, 31 grams protein, 338 milligrams sodium, 7 grams dietary fiber.
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Couscous Recipes