Lunch

Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) is for Lunch.

Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) takes 5 minutes to prepare.

Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) takes 10 minutes to cook.

Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) makes 5 servings.

The ingredients for Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) are:

2 cups couscous
2 cups low-sodium chicken broth
1 1/4 lbs. de-veined and de-shelled shrimp
olive oil spray
1 tsp. minced garlic
2 tsp. dried dill
2 tsp. dried parsley
1 tsp. red pepper flakes
kosher salt, to taste (not included in nutrition information)
ground pepper, to taste
5 lemon wedges

Here is how you make Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008):

1. Bring chicken broth to a boil. Add couscous and turn down heat. Remove from heat when slightly cooked (about 1 minute) and set aside, keeping warm.2. Bring 1 quart of water to a boil in a pot. Cook shrimp in water until pink, approximately 3 to 5 minutes. Strain shrimp and place in a bowl. Spritz with just 1 to 2 sprays of olive oil - just enough to help seasonging cling to shrimp. Add remaining ingredients, except for lemon wedges, and toss to coat evenly. Adjust seasonings if desired.3. Serve over couscous with lemon wedges on the side.Number of Servings: 5Recipe submitted by SparkPeople user AIMEE131.

The nutritional information for Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 368.0

• Total Fat: 2.6 g
• Cholesterol: 221.0 mg
• Sodium: 505.4 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 2.6 g
• Protein: 33.4 g

The dietary needs meet for Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) is Low Fat