Shrimp and Vegetable couscous

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 429.1
  • Total Fat: 14.6 g
  • Cholesterol: 159.2 mg
  • Sodium: 625.0 mg
  • Total Carbs: 52.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 25.7 g

View full nutritional breakdown of Shrimp and Vegetable couscous calories by ingredient
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Number of Servings: 6


    2 cups whole grain couscous(dry)
    1/4 cup olive oil, plus 1 tbsp
    1/4 tsp cayenne
    1 pound raw shrimp, peeled, deveined (31-40 per pound is an ideal size)
    1/4 tsp old bay seasoning
    1 onion, minced
    1 green zucchini, diced
    1/2 cup diced tomato
    2 1/3 cups chicken broth
    1 tbsp garlic
    2 tbsp dill, chopped


Pour the dry couscous into a glass mixing bowl. Add the olive oil, cayenne. Stir until the couscous is coated with oil. Set aside a large peice of foil to cover.

Add 1 tbsp olive oil to a large skillet,add the shrimp and old bay, saute for a minute on each side, or until almost cooked through. . Add to the bowl of couscous.

In the same pan, saute the onions and zucchini for 3-4 minutes until the onions become translucent and the zucchini starts to soften. Add the tomato, broth, and spices. Bring to a boil.

Pour the this mixture over the couscous and very quickly cover with the foil; wrap tightly and let sit for 10 minutes. Remove foil and fluff the couscous combine all the ingredients. Spoon onto serving plates and serve with a lemon wedge.
Makes 6 servings

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SBALLIET.

TAGS:  Fish | Dinner | Fish Dinner |

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