2 C. vegetable broth
\n2 tsp. olive oil
\n1 package (10 to 12 oz.; 1 2\/3 to 1 3\/4 C.) couscous
\n2 cloves garlic, peeled and minced
\n1 T. chili powder
\n1 tsp. ground coriander
\n1\/2 tsp. ground cumin
\n1\/4 tsp. hot chili flakes
\n1 can (14 oz.) diced tomatoes
\n1 package (14 to 16 oz.) frozen mixed vegetables (one with corn works well)
\n1 package (12 oz.) frozen uncooked peeled, deveined shrimp (51 to 60 per lb.), thawed
\nSalt
\n1\/4 C. chopped parsley, fresh cilantro, or mint leaves<\/p>\n
In a 2- to 3-quart pan over high heat, bring broth and 1 tsp. olive oil to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until broth is absorbed and couscous is tender to bite, about 5 minutes. Meanwhile, in a 5- to 6- quart pan over medium-high heat, stir garlic in remaining tsp. oil until it just begins to brown, 1 to 2 minutes. Add chili powder, coriander, cumin, and chili flakes; stir until fragrant, about 30 seconds. Add tomatoes (including juices) and bring to a boil over high heat. Stir in frozen vegetables and cook, stirring often, for 3 minutes. Add thawed shrimp and cook, stirring often, until shrimp are opaque but still moist-looking in center of thickest part (cut to test) and vegetables are hot, 4 to 5 minutes. Add salt to taste. With a fork, fluff the couscous; spoon equal portions of it into wide, shallow bowls. Spoon shrimp and vegetable mixture, including juices, evenly over couscous and sprinkle with parsley.<\/p>\n
Yield: 6 servings
\nCalories: 325
\nFat: 3.6g
\nFiber: 5.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. vegetable broth 2 tsp. olive oil 1 package (10 to 12 oz.; 1 2\/3 to 1 3\/4 C.) couscous 2 cloves garlic, peeled and minced 1 T. chili powder 1 tsp. ground coriander 1\/2 tsp. ground cumin 1\/4 tsp. hot chili flakes 1 can (14 oz.) diced tomatoes 1 package (14 to 16 oz.) frozen mixed vegetables (one with corn works well) 1 package (12 oz.) frozen uncooked peeled, deveined shrimp (51 to 60 per lb.), thawed Salt…<\/p>\n