Name: Mediterranean shrimp and vegetable skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz cooked shrimp, tails removed; 1/4 cup pearl couscous; 1/2 cup water; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

423 calories

Protein: 43g; 41% of calories
Carbs: 50g; 47% of calories
Fat: 6g; 12% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, bring the water and a pinch of salt to a boil. Add the pearl couscous, cover, and reduce heat to low. Simmer for 10 minutes. Remove from the heat and let it rest covered while you cook the vegetables.
While the couscous simmers, heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and red bell pepper. Cook, stirring occasionally, for 5 minutes until the vegetables are tender and slightly browned.
Add the garlic, dried oregano, salt, and black pepper to the skillet. Cook for 1 minute until fragrant. Add the cooked shrimp and cook for 2 to 3 minutes until heated through and well coated in the seasonings. Done when heated through.
Stir the lemon juice into the skillet. Fluff the pearl couscous with a fork and place it on a plate. Top with the shrimp and vegetable mixture.

Nutrition

Ingredients

Instructions

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