Shrimp with Whole-Wheat Couscous

Whole-wheat couscous can have up to six times as much fiber as the regular kind. When you pair it with shrimp and green beans, you've got a protein-packed, satisfying meal.

  • Servings: 4

Source: Everyday Food, May 2007


  • Coarse salt and ground pepper
  • 1 pound green beans, ends trimmed, halved crosswise
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 pound peeled and deveined medium shrimp, tails removed
  • 1 cup whole-wheat couscous
  • 1/2 cup fresh basil leaves, torn into pieces
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil


  1. In a large saucepan with a lid, bring 1 cup salted water to a boil. Add green beans. Cover, and cook over medium-high until crisp-tender, 4 to 5 minutes. Add corn and shrimp; stir to combine. Cover, and cook until shrimp are opaque throughout, about 2 minutes.

  2. Add couscous, and stir to combine; cover, and remove from heat. Let stand 5 minutes. Add basil, vinegar, and oil; season with salt and pepper, and fluff with a fork.


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