Shrimp & Vegetable Couscous

makes 4 servings

prep time: 15 min / cook time: 25 min

INGREDIENTS

1 c chicken broth

2 tbsp unsalted butter

1/2 tsp salt

1 c whole wheat couscous

3 cloves garlic, minced

1 small red onion, diced

2 zucchinis, diced

2 portobello mushrooms, diced

2 tomatoes, cored and diced

3 c spinach

1 lb. shrimp

salt & pepper to taste

INSTRUCTIONS

• In a saucepan, bring chicken broth, butter and salt to a boil. Remove from heat.

• Pour couscous into the sauce pan. Stir well, cover and let stand for 5 minutes.

• Fluff with a fork.

• While couscous is cooking, heat up a large skillet over medium heat with olive oil and add garlic. Cook until garlic is fragrant.

• Add onions and cook until translucent.

• Add zucchinis and cook until slightly soft.

• Add mushrooms.

• Add tomatoes.

• Salt and pepper to taste.

• Turn off heat and add spinach until they have wilted.

• Cook shrimp in a small skillet, salt and pepper to taste.

• Take the fluffed couscous and mix together with the vegetables and shrimp.

** ADDIECAKES' NOTES **

• Other vegetables that can be used: carrots, celery, bell peppers and/or eggplant.

• I ended up with some liquid in my vegetable mixture. Simply drain it and then add your couscous.

• Saffron can be added to the broth as it boils.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING