Posted by Chantel Martiromo
Recipe by eat well and lose
weight by better Holmesd and Gardens (more than 500 delicious
sastifying recipes), published by Houghton Miffin Harcourt www.hmhbooks.com.
In a saucepan cook 2/3 cup Israeli couscous according to package
direction, except substitute reduced sodium chicken broth for water.
Place half of the couscous in a storage container for another use. Stir
1/4 teaspoon each dried oregano and shredded lemon peel into the
remaining couscous. In a small bowl stir together 2 tablespoon fat-free
Greek yogurt, 1 tablespoon shredded cucumber, 1/4 teaspoon snipped
fresh mint, and a dash salt. In a small skillet heat 1 teaspoon olive oil
over medium high heat. Add 3 ounce uncooked peeled and deveined shrimp
and 1 clove garlic, minced. Cook and stir for 2-3 minutes or until
shrimp are opaque. Stir 1/4 teaspoon each dried oregano and shredded
lemon peel into mixture. Serve shrimp with couscous and yogurt mixture.
per serving; 366 cal., 10g fat (2g sat/ fat), 131 mg chol., 569 mg sodium, 40g carb, 3g fiber, 27g pro.
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