Shrimp and couscous an easy one-pan preparation

CURRIED SHRIMP AND SUMMER VEGETABLE COUSCOUS

1tablespoon extra-virgin olive oil

1/2cup chopped scallions

1/2pound broccoli florets

1small zucchini, diced

1small red bell pepper, seeded and diced

21/2teaspoons curry powder

1/4teaspoon salt

1/4teaspoon ground black pepper

1141/2-ounce can reduced-sodium chicken broth

12ounces uncooked peeled and deveined medium shrimp

10ounces 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.

Makes 4 servings. 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.

Associated Press