Green Couscous & Shrimp

Green Couscous & Shrimp

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

From EatingWell: January/February 2012
Yield: 4 servings
Active Time: 30
Total Time: 30

Ingredients

  1. 2 cups loosely packed flat-leaf parsley
  2. 6 large basil leaves
  3. 1/4 cup lemon juice
  4. 3 tablespoons extra-virgin olive oil, divided
  5. 2 cloves garlic
  6. 2 anchovy fillets (optional)
  7. 1 tablespoon capers, rinsed
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon freshly ground pepper
  10. 1 pound peeled and deveined raw shrimp (21-25 per pound; see Tips)
  11. 1 cup plus 1 tablespoon water, divided
  12. 2/3 cup whole-wheat couscous
  13. 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: 365 calories; 13 g fat (2 g sat, 8 g mono); 143 mg cholesterol; 43 g carbohydrates; 26 g protein; 10 g fiber; 569 mg sodium; 586 mg potassium.

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

2 Carbohydrate Serving

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