
You can substitute cooked chicken for the shrimp or skip the meat and use vegetable stock to make it vegetarian.
Curried Shrimp and Summer Vegetable Couscous
Start to finish: 20 minutes
Servings: 4
1 tbsp. extra-virgin olive oil
1/2 cup chopped scallions
1/2 lb. broccoli florets
1 small zucchini, diced
1 small red bell pepper, seeded and diced
2-1/2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ground black pepper
14-1/2 oz. can MSPI-friendly chicken broth
12 oz. uncooked peeled and deveined medium shrimp
10 oz. whole-wheat couscous
In a large skillet with a lid, heat the oil over medium high heat. Add scallions and cook, stirring, for 1 minute. Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Stir in the curry powder, salt and pepper. Add the chicken broth and increase heat to high. Cover and bring to a boil.
Stir in the shrimp, then add the couscous and stir to combine. Remove the skillet from the heat, replace the cover and let stand for 5 minutes. Fluff with a fork and serve.
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