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Leigh Beisch Photo by: Leigh Beisch

Lemon-Shrimp Couscous Risotto

Health APRIL 2004

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 343
  • Fat: 11g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 23g
  • Carbohydrate: 37g
  • Fiber: 3g
  • Cholesterol: 118mg
  • Iron: 3mg
  • Sodium: 661mg
  • Calcium: 195mg
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Lemon-Shrimp Couscous Risotto recipe

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