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The best of sea and garden come together in this tasty treat—a perfect side dish or a meal on its own.
2 cups low-sodium chicken broth
1 1/2 cups couscous
1 lb large shrimp, peeled and deveined
salt and pepper to taste
Smart Balance® Omega Non-Stick Cooking Spray
1/4 cup Smart Balance® Cooking Oil
1/4 cup freshly squeezed lemon juice
2 cups seedless cucumbers, diced fine
1 cup bell pepper, diced fine
1/4 cup sun-dried tomato, diced fine
1/4 cup crumbled feta cheese
Bring chicken broth to a boil in a medium sauce pan. When it comes to a boil, stir in couscous and cover. Remove from heat and let it sit covered for 5 minutes. After 5 minutes, fluff with a fork.
Meanwhile, season shrimp with salt and pepper. Heat a large skillet over medium-high heat. When skillet is hot, spray with Smart Balance® Omega Non-Stick Cooking Spray and add shrimp. Cook shrimp until it turns pink and becomes opaque, about 4 to 5 minutes on each side.
Combine the Smart Balance® Cooking Oil and lemon juice in a small bowl to make a lemon vinaigrette and whisk well. Combine half of the vinaigrette with the chopped vegetables.
Divide the couscous among four bowls, top with chopped vegetables and shrimp. Sprinkle one tablespoon of feta on each bowl and top with the remaining vinaigrette.
Makes 4 servings.
Nutrition Per Serving:
Saturated Fat 3g
Mono Fat 9g
Poly Fat 5g
Trans Fatty Acid 0g
Dietary Fiber 5g
Total Sugars 3g