Posted by: Kim | July 12, 2008

Curried Shrimp and Summer Vegetable Couscous

Curried Shrimp and Summer Vegetable Couscous

1 tablespoon evoo
1/2 cup chopped scallions
1/2 pound broccoli florets
1 small zucchini, diced
1 small red bell pepper, seeded and diced
2 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 14.5 ounce can reduced sodium chicken broth
12 ounces uncooked, peeled and deveined medium shrimp
10 ounces (1 2/3 cup) whole-wheat couscous

In a large skillet with a lid, heat the oil over medium 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 from heat, cover, and let stand for 5 minutes. Fluff with a fork. Yum!

Curried Shrimp and Summer Vegetable Couscous



  1. Looks delightful, add a green salad and some sourdough French bread and you have a great meal!!

  2. That looks yummy!!!

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