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Lemon-Shrimp Couscous Risotto

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.