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Citrus Shrimp with Veggie Couscous

Citrus Shrimp with Veggie Couscous
33 Minutes Total time 15 Minutes Prep time 18 Minutes Cook Time 424 Calories 4 Servings

Ingredients

Directions

  1. Heat 1 cup water in a small saucepot to a boil over high heat; stir in couscous, immediately remove from heat, cover and let stand 5 minutes.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add asparagus; cook 3 minutes or until tender-crisp, stirring occasionally. Add spinach and kale; cook 1 minute or until wilted, stirring occasionally. Add tomatoes; cook 2 minutes or until soft, stirring occasionally. Transfer to a large bowl; stir in couscous and cover to keep warm. Makes about 5 cups.
  3. Wipe out skillet; add remaining 1 tablespoon oil and heat over medium-high heat. Add shrimp; cook 4 minutes or until almost opaque throughout, turning once. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add lemon juice and zest, and orange juice and zest; cook 2 minutes or until internal temperature of shrimp reaches 145°F, stirring occasionally. Makes about 28 shrimp.
  4. Serve couscous mixture topped with shrimp mixture sprinkled with cheese.

Tips & tricks

For added flavor, substitute vegetable broth for the water when cooking the couscous.
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