Shrimp and Veggies with Israeli Couscous

Shrimp and Veggies with Israeli Couscous

adapted from: Good Housekeeping 

Yum! This was so tasty and really quickly prepared, since I pre-chopped everything the night before. I altered the recipe for things I had on hand, but it still turned out great. A keeper for sure!


Total Time 30 minutes
Makes 4 large main-dish servings 


2 lg. carrots, finely chopped 
8 oz. green beans, cut into 1/2 inch pieces 
1/2 green pepper, chopped 


1 C. whole wheat Israeli couscous 
1 Tbsp. extra virgin olive oil 
1 lg. onion, chopped 
1 can (14.5 oz) diced tomatoes, undrained
1 lb. shrimp (I used peeled, deveined, precooked, frozen and then thawed) 


1. In a large microwave-safe bowl, combine the carrots, green beans, green pepper, and 1 Tbs. water. Cover with vented plastic wrap; microwave on high 5 minutes or until just tender. 


2. Meanwhile, prepare couscous as label directs. 


3. In large skillet, heat oil on medium high. Add onion; cook five minutes or until golden. Add pepper if desired. Add carrot mixture and tomatoes. Heat to boiling; reduce heat to medium. Add shrimp; continue cooking until heated throughly. Serve over couscous. 


Each serving: about 360 calories, 27 g protein, 48 g carbohydrate, 6 g total fat (1 g saturated), 7 g fiber, 140 mg cholesterol, 470 mg sodium. 


Oh, and I had green(tea), eggs, and ham this morning. 
As you can see, I tried out poaching one egg, which was successful. I'm definitely a scrambled kind of girl though.