Shrimp Couscous with Mint

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 286
Caloriesfromfat 20 %
Fat 6.4 g
Satfat 0.9 g
Monofat 3.9 g
Polyfat 0.8 g
Protein 18.1 g
Carbohydrate 39.3 g
Fiber 5.4 g
Cholesterol 83 mg
Iron 3.8 mg
Sodium 483 mg
Calcium 51 mg

Ingredients

1 1/2 cups water
1 cup uncooked couscous
1/2 cup thinly sliced green onions
1/3 cup diced red bell pepper
2 tablespoons chopped fresh mint
1/2 pound medium shrimp, cooked and peeled
1 (10-ounce) package frozen green peas, thawed
1/4 cup low-salt chicken broth
3 tablespoons white wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Preparation

Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, green onions, bell pepper, mint, shrimp, and green peas in a bowl; set aside.

Combine broth and remaining ingredients; stir well with whisk. Pour dressing over couscous mixture, tossing gently to coat.

Jean Kressy,

Cooking Light

July 1997
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