Sautéed shrimp with a side of couscous and a baby field greens salad provide a lovely dinner. Combine any leftover with red peppers, arugula and Parmesan for a hearty salad the following day. Preparation time is minimal with spectacular results.
Special Diets:
Ingredients
Method
Place 2 cups water in a medium pot and bring to a boil over medium heat.
Add the couscous and remove from the heat.
Cover and set aside to steam until the couscous is tender and has absorbed the water, about 15 minutes.
Fluff with a fork and set aside.
Heat 1 tablespoon of the oil in a large skillet over medium high heat.
Add shrimp, garlic, salt and pepper and cook until the shrimp are pink and slightly firm, about 5 minutes.
Add lemon juice and stir well.
Arrange field greens in a serving bowl and toss with dressing.
Arrange salad on plates with shrimp and couscous, garnish with Parmesan cheese.
Nutritional Info
Serving Size
Calories
450
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.