Shrimp & Feta Couscous
Few things go together as well as shrimp and couscous.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 tbsp canola oil
- 1 onion chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- pinch cayenne pepper
- 1 540-mL can whole plum tomatoes
- 1 cup white mushrooms sliced
- 1/2 red pepper
- 1/2 green pepper
- 2 carrots sliced
- 1 sweet potato peeled, cubed
- 1/2 540-mL can chickpeas (rinsed)
- 1 cup couscous
- 24 shrimp
- 1/4 cup feta cheese
- 3 tbsp fresh parsley chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat canola oil in a large saucepan on medium heat. Add onion and seasonings. Cook until onions soften.
- Add tomatoes, vegetables and chickpeas. Cover and simmer until potato is cooked, 20 minutes.
- Meanwhile, place couscous in a large bowl. Stir in 1 cup (250 mL) boiling water. Cover and let stand five minutes.
- Meanwhile, cook shrimp in 1/2 tsp (2 mL) olive oil in a non-stick pan for three to five minutes.
- Fluff couscous with a fork and divide among plates. Spoon vegetables over couscous. Add four shrimp to each plate and top with feta and parsley.
Recipe Notes
Per serving: 296 calories, 14 g protein, 8 g fat (2 g saturated fat), 43 g carbohydrates, 7 g fibre, 42 mg cholesterol, 406 mg sodium
