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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 165.8
  • Total Fat: 2.8 g
  • Cholesterol: 147.3 mg
  • Sodium: 204.3 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 19.5 g

View full nutritional breakdown of Spicy Shrimp Couscous calories by ingredient
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Spicy Shrimp Couscous

Submitted by: BNJMNB


Number of Servings: 3

Ingredients

    12-18 cooked shrimp
    1 cup couscous
    6 large mushrooms
    1 Tbsp. Brummel and Brown Yogurt Butter
    1/2 Tbsp. Basil Leaves
    1/4 Tbsp. Cayenne Powder
    1/2 Tbsp. Minced Garlic
    1/4 Cup chopped garlic

Directions

slice mushrooms, melt Brummel & Brown in frying pan, sautee mushrooms, add remainder of ingredients, sautee until mushrooms become tender.

cook couscous as per directions on packaging. generally about 4-5 minutes.

put sauteed topping over couscous.

serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user BNJMNB.






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Member Ratings For This Recipe

  • This sounds wonderful. Our family loves couscous and this is a great alternative to rice. Two questions though. Shouldn't there be some kind of liquid like broth added and why is garlic mentioned twice? I would assume then that the 1/4 cup of chopped garlic should have been onion instead? - 5/26/09

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  • This was delicious!I added a full 8oz pack of baby bella mushrooms, one zucchinni, and one summer squash sliced very thin.I also used tri-color couscous.I'm assuming the first garlic in the ingredients is "powder"? or "salt"? I will not add cayenne pepper next time. What size were the shrimp to be? - 3/12/09

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  • Very good. Nice and spicy (the way I like it). Filling but light weight (nice alternative to pasta) and low fat which is great since I'm trying to slim down. - 5/3/08

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  • Very light and filling - the sauce gives it a great taste. Will try this one again. The couscous is a nice alternative to a heavier pasta dish - just right!!! - 4/16/08

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  • easy to make, just enough spice, ingredients pair well together, great pasta alternative - 3/27/08

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