4 cup(s) canned low-sodium chicken broth, divided
1 cup(s) uncooked whole wheat Israeli couscous
4 cup(s) uncooked broccoli, florets
2 teaspoons olive oil, extra virgin, divided
1 pound(s) uncooked shrimp, large-size, peeled, deveined
1 large uncooked shallot(s), minced
2 tablespoons minced garlic
⅛ teaspoon red pepper flakes, or to taste
¼ cup(s) white wine, dry
1 teaspoon fresh lemon juice
1 teaspoon lemon zest, grated
3 tablespoons basil, minced, fresh
1. In a medium saucepan, bring 2 cups broth to a boil over high heat. Add couscous and broccoli to pan; cover, reduce heat to low and cook until broccoli is tender and couscous is cooked, about 8 minutes. Remove from heat; set aside.
2. Meanwhile, in a large nonstick sauté pan, heat 1 teaspoon oil over medium-high heat. Add shrimp and cook, flipping once, until lightly seared and cooked through, about 2 to 3 minutes per side; remove to a plate.
3. Add remaining teaspoon oil, shallot, garlic and hot pepper flakes to pan; cook, stirring a few times, 1 minute. Add wine; stir and scrape up browned bits from bottom and sides of pan. Add remaining 2 cups broth and increase heat to high; cook, stirring occasionally, until reduced to a thick sauce, about 10 to 15 minutes. Add shrimp and any accumulated juices to pan; stir in lemon juice, lemon zest and basil.
4. To serve, spoon shrimp over couscous-broccoli mixture. Yields about 3 1/2 oz shrimp and 1 cup couscous-broccoli mixture per serving.
You can substitute chopped asparagus for the broccoli for a different flavor twist.
• Prep: 15 Minutes
• Cook: 35 Minutes
Source: Weight Watcher (Servings: 4 | Yield: 3 1/2 oz shrimp and 1 cup couscous-broccoli mixture per serving)