Shrimp & Couscous, 2 serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz of frozen shrimp removed from freezer to fridge early enough to thaw. [I used pre-cooked, deveined, etc.].PAM spray1 lg Bell Pepper, diced [you choose color]1/2 cup chopped onion1 cup sliced celery1/2 cup Turnip, cut in match stick piecesChoice of Seasoning: Oregano, Cajun, Mrs. Dash, etc.1/3 cup cherry tomato2 tsp. Olive Oil [or Canola Oil]1/3 cup whole Grain Dry Couscous1/2 cup homemade chicken broth / skimmed of all fat; sodium free
I used a Wok Skillet. Preheated to medium.
Spray with PAM before adding vegetables, except for the tomato. Stir fry until tender.
Make a well in the center. Pour the Couscous in the well & immediately add the chicken broth & 2 tsp of oil over the couscous. Stir to moisten the couscous. As soon as the broth begins to bubble, stir the entire mixture and add the tomatoes and shrimp. Turn oof the hat. Cover tightly with lid, & allow to sit for 5 minutes.
After the 5 minutes, fluff the couscous mixture with a fork.
Number of Servings: 2
Recipe submitted by SparkPeople user 60SIXTY.
Spray with PAM before adding vegetables, except for the tomato. Stir fry until tender.
Make a well in the center. Pour the Couscous in the well & immediately add the chicken broth & 2 tsp of oil over the couscous. Stir to moisten the couscous. As soon as the broth begins to bubble, stir the entire mixture and add the tomatoes and shrimp. Turn oof the hat. Cover tightly with lid, & allow to sit for 5 minutes.
After the 5 minutes, fluff the couscous mixture with a fork.
Number of Servings: 2
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 257.9
- Total Fat: 5.4 g
- Cholesterol: 90.0 mg
- Sodium: 572.5 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 4.4 g
- Protein: 20.5 g
Member Reviews
-
ANNAMS2
I make my own cajun spice and store it in small canning jar recipe: 1/2 cup paprika, 2 tbsp cayeene pepper, 1 1/2 tbspn garlic powder(no salt), 1/4 tsp salt, 1/2 tsp basil, 1/2 tsp tarrogn, 1/2 tsp ground thyme leaves ... mix all the ingredients in a bowl well, store in a spice jar with a lid.. - 5/7/09