Very good and spicey
1. Combine shrimp, garlic, black pepper, 3 tablespoons of the olive oil,1 tablespoon of the lemon juice and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use.
2. Heat 1 tablespoon of olive oil, in a 10"-inch cast iron skillet over medium-high. Add bell peppers; cook, stirring occasionally, until tender- crisp and charred, about 5 minutes. Sprinkle with 1/4 teaspoon of salt. Transfer to plate.
3. Add couscous to skillet; cook over med-high , string constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1/2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 10 minutes
4. Uncover skillet and top couscous with bell peppers and shrimp, increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining 2 tablespoons each olive oil and lemon juice. Garnish with parsley. basil, and crushed res pepper. Serve with lemon wedges.
The crushed red peppers makes it spicy, add to how much spice you can handle
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 387 | ||
Calories from Fat: 112 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 643.4mg | 22 % | |
Potassium 467.3mg | 12 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 52.1g | ||
Protein 12.5g | 18 % | |
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: 387
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