This recipe from the Associated Press just screams summer to me. Light and fresh flavors with a relatively simple preparation. Plus, all those veggies!
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
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.