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Shrimp and Scallop Couscous

This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. —Marvin Meuser Jr., Princeton, Indiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 medium zucchini, julienned
  • 1 medium green pepper, julienned
  • 2 tablespoons olive oil
  • 3 plum tomatoes, chopped
  • 4 green onions, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked couscous
  • Thinly sliced fresh basil leaves, optional

Directions

  • In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.
Nutrition Facts
1 1 cup (calculated without couscous): 201 calories, 9g fat (1g saturated fat), 88mg cholesterol, 342mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

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