Indian Food

Yields: 4 main-dish servings
Prep Time: 15 minutes
Cook Time: About 5 minutesIngredients:
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 deveined 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 in shrimp, 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.

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