Couscous with Shrimp and Peas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.4
- Total Fat: 7.0 g
- Cholesterol: 114.8 mg
- Sodium: 763.0 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.0 g
- Protein: 18.5 g
View full nutritional breakdown of Couscous with Shrimp and Peas calories by ingredient
Introduction
Easy one pot dish. Adapted from Jo Cooks. Easy one pot dish. Adapted from Jo Cooks.Number of Servings: 6
Ingredients
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16 oz Shrimp, raw (peeled, deveined, tails off)
1 small Onions, raw (chopped)
3 clove Garlic (minced)
1.33 cup Trader joes melange a trois frozen pepper strips
0.5 cup Cranberries, dried, sweetened (craisins)
2 tsp Better Than Bouillon - Chicken Base
2 cup (8 fl oz) Water, tap
1 cup Trader Joe's Frozen Petite Peas
1 tsp Paprika
1 tsp Cumin, ground
1 tsp Salt
1 tsp Pepper, black
1 tbsp Parsley, dried
1 serving Couscous, Near East Whole Grain (Wheat) (1 cup)
2 tbsp Extra Virgin Olive Oil
Directions
1. Season shrimp with cumin, paprika, parsley, salt and pepper and toss.
2. Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink. Remove shrimp from skillet and set aside.
3. Add chopped onion, garlic and pepper strips to skillet and saute until onion is translucent. Add craisins and cook for another minute.
4. Add couscous and chicken broth to the skillet and bring to a boil, then turn heat down. Cook couscous for about 10 minutes until all chicken broth is absorbed. Add frozen peas and add shrimp, cook for a couple more minutes until peas are no longer frozen and shrimp is warmed through.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEANLC7.
2. Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink. Remove shrimp from skillet and set aside.
3. Add chopped onion, garlic and pepper strips to skillet and saute until onion is translucent. Add craisins and cook for another minute.
4. Add couscous and chicken broth to the skillet and bring to a boil, then turn heat down. Cook couscous for about 10 minutes until all chicken broth is absorbed. Add frozen peas and add shrimp, cook for a couple more minutes until peas are no longer frozen and shrimp is warmed through.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEANLC7.