Sautéed Shrimp and Couscous Dinner
4

Serves 4

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.

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    Ingredients: 
    • 1 tablespoon extra virgin olive oil
    • 1 1/2 pound medium shrimp, peeled and deveined
    • 2 cloves garlic, finely chopped
    • Salt and pepper to taste
    • 1 1/2 teaspoon lemon juice
    • 8 cups loosely packed baby field greens
    • 1/3 cup Italian-style vinaigrette dressing
    • 1 1/4 cup uncooked couscous, prepared according to package directions
    • 2 tablespoons grated Parmesan cheese
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    Method: 

    Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add shrimp, garlic, salt and pepper and cook for 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 and serve.

    Nutritional Info: 
    Per Serving:450 calories (110 from fat), 12g total fat, 2g saturated fat, 255mg cholesterol, 850mg sodium, 48g carbohydrate (5g dietary fiber, 3g sugar), 36g protein
    Special Diets: 

    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.

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