NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

3 oz shrimp

0.25 cup dry couscous

0.5 cup water

0.5 tbsp extra virgin olive oil

0.5 cup snap peas

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Boil the water in a small saucepan, then pour it over the dry couscous in a heat-proof bowl.

• 2

  Cover the bowl with a lid or plate and let it sit for 5 minutes until the water is fully absorbed.

• 3

  Season the diced chicken breast and shrimp with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet and cook for 3 to 4 minutes until golden and cooked through.

• 6

  Add the shrimp, snap peas, and sliced bell peppers to the skillet, sautéing for 3 minutes until the shrimp turns pink.

• 7

  Stir in the minced garlic, grated ginger, and coconut aminos, cooking for 1 minute until the aromatics are fragrant.

• 8

  Fluff the couscous with a fork and divide it into bowls, topping with the hot stir-fry and a garnish of sliced green onions.