From Eating Well Magazine Jan/Feb 2012
Place parsley, basil, lemon juice, 2 tablespoons oil, garlic, anchovies (if using), capers, salt and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed.
Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 4 minutes; transfer to a plate with a slotted spoon (leave any liquid in the pan). Return the pan to the heat, add 1 cup of water and bring to a boil. Stir in couscous, cover and remove from heat. Let stand for 5 minutes.
Fluff the couscous with a fork; stir in beans and half the dressing. Stir 1 tablespoon of water into the remaining dressing. Serve the shrimp over the couscous, drizzled with the remaining dressing.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 315 | ||
Calories from Fat: 50 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 180.2mg | 55 % | |
Sodium 252.3mg | 9 % | |
Potassium 386.4mg | 10 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 31.3g | ||
Protein 31.2g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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