Description:
YIELDS: 4 main-dish servings
PREP TIME: 15 minutes
COOK TIME: About 5 minutes

NUTRITIONAL INFORMATION:

(Based on individual serving)
Calories: 405 • Total Fat: 6 g • Saturated Fat: 1 g • Cholesterol: 140 mg • Sodium: 470 mg
Carbohydrates: 61 g • Fiber: 11 g • Protein: 30 g


Ingredients:
• 3 navel oranges
• 1 1/2 cups water
• 1 cup whole-wheat couscous
• Salt and ground black pepper
• 1 tablespoon olive oil
• 1 pound shelled and de-veined large shrimp with tail part
of shell left on if you like
• 1 cup frozen peas, thawed
• 2 tablespoons finely chopped red onion

Directions:

1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Peel and slice remaining 2 oranges; cut each slice in half and set aside.

2. In 1-quart saucepan, heat water to boiling over high heat. Stir in couscous, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover saucepan and remove from heat; let stand 5 minutes.

3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Stir inshrimp, orange peel and juice, and 1/8 teaspoon pepper. Cook shrimp 3 to 4 minutes or until they just turn opaque throughout, stirring occasionally.

4. With fork, fluff couscous; transfer to large bowl. Stir in peas, onion, and reserved orange slices. Makes about 5 cups. Serve couscous with shrimp.

Description:
Fresh grated lemon peel adds zing to everyone's favorite picnic food.

COOK TIME: 25 minutes, plus 30 minutes to cool
TOTAL TIME: 35 minutes, plus cooling time

NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 165 • Total Fat: 5 g • Saturated Fat: 1 g • Cholesterol: 3 mg • Sodium: 435 mg
Carbohydrates: 28 g • Protein: 4 g

Ingredients:
INGREDIENTS:

• 5 pounds medium red potatoes, cut into 1 1/2-inch chunks
• salt
• 2 medium lemons
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 3/4 cup light mayonnaise
• 1/2 cup milk
• 1/3 cup sour cream
• 5 large celery stalks, thinly sliced
• 1/2 cup chopped chives or green-onion tops
• chopped chives for garnish

Directions:
1. In 8-quart saucepot, heat potatoes, 2 teaspoons salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes until potatoes are fork-tender.

2. Meanwhile, from lemons, grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.

3. Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes cool at room temperature 30 minutes, stirring occasionally.

4. In small bowl, stir mayonnaise, milk, sour cream, and 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and chopped chives to potatoes; stir gently to coat well. If not serving right away, cover and refrigerate. Garnish with chopped chives.

Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 140 • Total Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 0 mg • Sodium: 255 mg
Carbohydrates: 25 g • Fiber: 2 g • Protein: 3 g

Ingredients:
• 1 cup long-grain white rice
• 1 1/4 teaspoons salt
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon coarsely ground pepper
• 8 medium ears corn, husks and silk removed
• 1 bunch radishes, chopped (about 1 1/4 cups)
• 3/4 cup fresh peas or thawed frozen peas
• 1/2 cup loosely packed fresh mint leaves, thinly sliced
• 2 tablespoons snipped fresh chives

Directions:
1. Prepare rice as label directs, but do not add margarine and use only 1/2 teaspoon salt. While rice is cooking, prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 teaspoon salt until blended.

2. Add hot rice to dressing and toss to coat. Cool slightly, about 30 minutes, tossing occasionally.

3. Meanwhile, in 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).

4. Add corn to rice with radishes, peas, mint, and chives. Toss until evenly mixed. If not serving right away, cover and refrigerate up to 8 hours.