Shrimp and couscous
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 296.3
- Total Fat: 6.4 g
- Cholesterol: 222.7 mg
- Sodium: 619.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 3.4 g
- Protein: 29.4 g
View full nutritional breakdown of Shrimp and couscous calories by ingredient
Number of Servings: 6
Ingredients
-
2 Tbsp olive oil
1 1/2 lbs. medium shrimp, peeled and deveined
salt and pepper
1 tsp. mustard seeds
1 cup chopped onion
2 carrots shredded
5 cloves garlic thinly sliced
1 cup couscous
1 cup frozen peas, thawed
2 cups boiling chicken broth
Tips
Can substitute chicken broth for vegetable broth or water.
Directions
1. In a large skillet, heat 1 Tbsp. oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing until just cooked through, about 3 minutes. Remove shrimp from pan.
2. Add remaining olive oil to pan, stir in mustard seeds. Cook unitl seeds begin to pop, about 30 seconds. Add onions, carrots and garlic. Cook stirring often, until vegetables are tender, about 5 minutes.
3. Stir in couscous, peas, and 2 cups boiling chicken broth, season with salt and pepper. Cover pan, remove from heat and let stand 5 minutes. Add shrimp and mix in gently.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAYZYN21.
2. Add remaining olive oil to pan, stir in mustard seeds. Cook unitl seeds begin to pop, about 30 seconds. Add onions, carrots and garlic. Cook stirring often, until vegetables are tender, about 5 minutes.
3. Stir in couscous, peas, and 2 cups boiling chicken broth, season with salt and pepper. Cover pan, remove from heat and let stand 5 minutes. Add shrimp and mix in gently.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAYZYN21.