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Shrimp Couscous
Protein: 39 g
Fat: 18 g
Carbs: 73 g
Fiber: 8 g
Sodium: 643 mg
Sat. Fat: 10 g
Ingredients: (4 servings)
- 1 lb. large uncooked, peeled shrimp (fresh or frozen)
- 1 medium yellow onion, diced
- 3 dashes of salt, 1 dash of pepper
- 2 garlic cloves, minced
- 14 oz. canned diced tomatoes (low sodium)
- pinch dried oregano
- 1 1/2 cup low-sodium broth (chicken or vegetable)
- 1 1/3 cup uncooked couscous
- 3 cups fresh baby spinach (unpacked)
- 4 oz. crumbled feta cheese
- chopped parsley (optional)
- lemon juice (optional)
- 4-5 oz. candy bar of dark chocolate
Directions:
- Pat draw shrimp. (If frozen, allow time for it to thaw) and season with a little salt and pepper.
- In a medium skillet, heat 1 tbsp. olive oil over medium-high heat. Add onions and cook for 3 to 4 minutes.
- Add the shrimp and garlic. When the first side turns pink, flip it and then add the diced tomatoes, a pinch of dried oregano, broth (chicken or vegetable).
- Bring the mixture to a boil and add the couscous and spinach. Stir, cover, and remove from heat. Remove the cover after 5 minutes and top the couscous with 4 oz. of crumbled feta cheese.
- Serve ¼ of the couscous mixture on each plate and then top each with a little chopped fresh parsley and a little squeeze of fresh lemon juice (optional).
- Split the candy bar in four equal and serve a piece after the meal.
TIP:
- To add a Mediterranean flare to this meal, consider adding ¼ cup of Kalamata Olives, halved, or ¼ cup of sliced black olives during step 3.
Note: Nutritional analysis excludes optional ingredients.