Recipe:

Sautéed Shrimp and Couscous Dinner

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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.

Ingredients

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

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.

Nutrition

Per serving (about 11oz/324g-wt.): 450 calories (110 from fat), 12g total fat, 2g saturated fat, 255mg cholesterol, 850mg sodium, 48g total carbohydrate (5g dietary fiber, 3g sugar), 36g protein

Tags: American, Sugar Conscious

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