In a large skillet coated with cooking spray, saute red pepper and garlic in oil for 2 minutes. Add onions; cook 2 minutes longer or until red pepper is tender.
Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in couscous, peas and butter.
Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon wedges.
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 8|
|Calories from Fat: 59 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 174.1mg||54 %|
|Sodium 633mg||22 %|
|Potassium 474.9mg||12 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 48.9g|
|Protein 32.7g||47 %|
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Calories per serving: 413
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