Tuscan-Spiced Shrimp with Pesto Couscous, Blistered Grape To

• 份量: 2 servings
• 總時間: 20 minutes

食材

2 * 1 unit Zucchini

2 * 4 ounce Grape Tomatoes

2 * 2.5 ounce Israeli Couscous

2 * 1 unit Veggie Stock Concentrate

2 * 10 ounce Shrimp

2 * 1 tablespoon Tuscan Heat Spice

2 * ½ ounce Sliced Almonds

2 * 4 tablespoon Pesto

2 * 4 teaspoon Cooking Oil

2 * 1 teaspoon Olive Oil

2 * Salt

2 * Pepper

步驟

• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve tomatoes lengthwise.

• In a small pot, combine couscous, stock concentrate, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 4-6 minutes (6-9 minutes for 4 servings). • Add tomatoes; cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer veggies to a medium bowl and set aside. Wipe out pan.

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat.

• Stir almonds, 1 TBSP pesto (2 TBSP for 4 servings), and a drizzle of olive oil into pot with couscous. Season with salt and pepper.

• Divide shrimp, veggies, and couscous between plates. Top shrimp with as much remaining pesto as you like and serve.

營養

• 卡路里: 630 kcal
• 總脂肪: 33 g
• 飽和脂肪: 4 g
• 膽固醇: 215 mg
• 鈉: 1240 mg
• 總碳水化合物: 49 g
• 膳食纖維: 4 g
• 總糖: 8 g
• 蛋白質: 25 g