There is very little cleanup after cooking this colourful dish. Toasting the couscous gives it a boost of nuttiness.
- Prep time 10 minutes
- Total time 15 minutes
- Portion size 6 servings
Ingredients
Method
In large Dutch oven or saucepan, melt butter over medium-high heat; cook onion, garlic, paprika, salt and pepper, stirring occasionally, until softened, about 5 minutes.Add couscous; toast for 2 minutes. Stir in shrimp, tomatoes and broth; bring to boil, Cover and turn off heat; let stand on burner until no liquid remains and shrimp are pink, about 5 minutes. Stir in spinach.
Nutritional facts per each of 6 servings: about
- Fibre 2 g
- Sodium 358 mg
- Sugars 5 g
- Protein 21 g
- Calories 249.0
- Total fat 6 g
- Potassium 434 mg
- Cholesterol 125 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
%RDI
- Iron 23.0
- Folate 29.0
- Calcium 9.0
- Vitamin A 30.0
- Vitamin C 15.0
