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.
1 1/4 cup uncooked couscous, prepared according to package directions
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
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.
Per Serving:450 calories (110 from fat), 12g total fat, 2g saturated fat, 255mg cholesterol, 850mg sodium, 48g carbohydrates, (5 g dietary fiber, 3g sugar), 36g protein.
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