Green Couscous & Shrimp

3.8 (12)
Green Couscous & Shrimp

This quick dinner recipe of couscous, white beans and shrimp is flavored with a potent parsley-and-basil dressing.

Yield: 4 servings
Active Time: 30
Total Time: 30

Ingredients

  • 2 cups loosely packed flat-leaf parsley
  • 6 large basil leaves
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic
  • 2 anchovy fillets (optional)
  • 1 tablespoon capers, rinsed
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound peeled and deveined raw shrimp (21-25 per pound; see Tips)
  • 1 cup plus 1 tablespoon water, divided
  • 2/3 cup whole-wheat couscous
  • 1 15-ounce can white beans, rinsed

Preparation

  1. Place parsley, basil, lemon juice, 2 tablespoons oil, garlic, anchovies (if using), capers, salt and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed.
  2. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 4 minutes; transfer to a plate with a slotted spoon (leave any liquid in the pan). Return the pan to the heat, add 1 cup water and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
  3. Fluff the couscous with a fork; stir in beans and half the dressing. Stir 1 tablespoon water into the remaining dressing. Serve the shrimp over the couscous, drizzled with the remaining dressing.

Tips & Notes

  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
  • To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.

Nutrition

Nutrition Per Serving

calories 365
fat 13 g (2 g sat, 8 g mono)
cholesterol 143 mg
carbohydrates 43 g
protein 26 g
fiber 10 g
sodium 569 mg
potassium 586 mg

Nutrition Bonus Vitamin C (78% daily value), Vitamin A (56% dv), Folate (36% dv), Iron (24% dv), Zinc (18% dv), Potassium & Calcium (17% dv)

Carbohydrate Serving 2

Exchanges 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

From EatingWell January/February 2012