Lemon-Shrimp Couscous Risotto

Leigh Beisch
4 servings (serving size: 1 1/4 cups)


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2 1/2 cups water
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons olive oil
1 cup chopped green onions
1 cup uncooked couscous
1 1/2 teaspoons grated lemon rind
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces medium shrimp, cooked and peeled
1/2 cup grated fresh Parmesan
1/4 cup chopped fresh flat-leaf parsley


Simmer 2 1/2 cups water and broth; keep warm. Heat oil in a saucepan over medium heat. Sauté onions 2 minutes. Add couscous. Cook 2 minutes; stir constantly. Stir in 1 cup broth mixture, rind, salt, and pepper; cook, stirring constantly, until liquid is nearly absorbed. Add remaining broth mixture, 1/2 cup at a time; stir constantly until each portion is absorbed before adding next. Add shrimp. Cook 2 minutes; stir constantly. Remove from heat; stir in cheese and parsley.

Created date

April 2005

Nutritional Information

Calories 343
Fat 11 g
Satfat 3 g
Monofat 6 g
Polyfat 1 g
Protein 23 g
Carbohydrate 37 g
Fiber 3 g
Cholesterol 118 mg
Iron 3 mg
Sodium 661 mg
Calcium 195 mg