Shrimp Couscous

Calories per serving: 612

Macronutrient breakdown:  Protein: 26% | Fat: 27% | Carb: 48%

Nutrients, Serving

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:

1. Pat draw shrimp.  (If frozen, allow time for it to thaw) and season with a little salt and pepper. 
2. In a medium skillet, heat 1 tbsp. olive oil over medium-high heat. Add onions  and cook for 3 to 4 minutes.
3. 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).
4. 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.
5. 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). 
6. 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.