Preparation time from start to finish is 20 minutes. Makes 4 servings.
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped scallions
1/2 pound broccoli florets
1 small zucchini, diced
1 small red bell pepper, seeded and diced
2 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
14 1/2-ounce can reduced- sodium chicken broth
12 ounces uncooked peeled and deveined medium shrimp
10 ounces whole-wheat couscous
Directions
In a large skillet with a lid, heat oil over medium-high heat. Add scallions and cook, stirring, for 1 minute. Add broccoli, zucchini and bell pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in curry powder, salt and pepper. Add chicken broth. Increase heat to high. Cover and bring to a boil. Stir in shrimp. Add couscous and stir. Remove skillet from heat, replace cover and let stand for 5 minutes. Fluff with a fork and serve.
Per serving: 444 calories; 60 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 129 mg cholesterol; 65 g carbohydrate; 31 g protein; 7 g fiber; 338 mg sodium
