Place the broth and olive oil in a medium sauce pan and bring to a boil. Remove from the heat, stir in the couscous, cover and let stand 5 minutes. Set aside.
Heat one tablespoon of the canola oil in a large nonstick skillet over medium heat. Add the bell pepper and garlic and cook about 2 minutes, stirring frequently. Push the vegetables to the side, add the remaining oil, and raise the heat to medium-high. Add the shrimp and cook for 2 minutes per side or until they turn pink and opaque. Remove pan from the heat, stir in the basil, lemon juice, salt, and prepared couscous and toss to combine. Season with pepper to taste.
Source: By Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
http://www.MealMakeoverMoms.com
I am finally convinced that the cholesterol found in shrimp isn’t going to raise my blood cholesterol and may actually decrease my risk of heart disease. Are there any other nutrients found in shrimp that can make me healthier?
Happy Holidays!
Ralph C.
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