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.