Friday, September 24, 2010

Shrimp & Roasted Veggie Couscous

Earlier this week, The Hubs requested shrimp for dinner. And I've been on a kick of roasted veggies lately. So, I combined the two and served them over couscous. It made a delicious, fast, easy & healthy meal.


* 24 (ish) medium to large shrimp
* 1 medium zucchini, sliced
* 1 red bell pepper, chopped into large pieces
* 3 cloves of garlic, crushed
* 1/2 an onion, chopped into large pieces
* juice & zest of 1 lemon
* 2 Tbsp extra virgin olive oil
* 2 tsp. Italian seasoning
* 1/4 cup chopped basil
* 1 cup cooked couscous
* salt & pepper


1. Preheat the oven to 400 degrees.

2. In a bowl, toss veggies with 1 Tbsp. EVOO, 1 clove garlic and 2 tsp. Italian seasoning. Transfer to a baking dish & cook for 15 minutes or until desired tenderness.

3. Meanwhile, prepare couscous according to directions on the package. (You will need one cup cooked).

4. Once you get the couscous going, heat 1 Tbsp. evoo in a saute pan with 2 cloves of garlic. Add shrimp & juice from 1/2 a lemon. Saute for 3 - 4 minutes until cooked through.

5. When veggies are done, place couscous in the bottom of a serving dish. Stir in juice from the other 1/2 of the lemon and a little lemon zest. Top with veggies, shrimp & chopped basil. Season with salt & pepper.

My Tid-Bits:

* Makes 2 servings, each with approximately 400 calories.

* I am in love with the McCormick's Italian Seasoning Grinder. You should get one! I've been using it to season all kinds of veggies & meats. The flavor is amazing!

* Want to know what else is amazing? The smell of the pumpkin bread I just pulled out of the oven. It's taking all my will power not to walk back into the kitchen & slice into it right now. Don't worry...I'll be sharing the recipe VERY soon.

1 comment:

  1. I will be trying this tonight. It looks so tasty. Thanks for sharing:)