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Monday, September 21, 2009
I love couscous and other small pastas and grains. My husband doesn't so I often take the opportunity to cook them for lunch just for myself. They cook very quickly and you can do a small amount without leftovers. This dish is so easy to throw together, takes at most 10 minutes and that includes defrosting the shrimp!
2/3 cup of chicken broth
1/3 cup of couscous
4 oz shrimp
5-6 button mushrooms
1 tablespoon of Italian dressing
pinch of oregano
Defrost shrimp in a small bowl under running water. Bring chicken broth and oregano to boil in a small pot. Watch closely because this little amount will boil quickly. As soon as it comes to a boil add couscous. Cover and remove from heat.
Dry off shrimp and saute in a cast iron skillet that has been sprayed with cooking spray. While shrimp is cooking slice mushrooms. Remove shrimp from heat and saute mushrooms. Add salt and pepper.
Uncover couscous and fluff with a fork, stir in shrimp, mushrooms and Italian dressing. Serves 1.
couscous: 4 pts
shrimp: 1 pt
1 tbsp dressing: 1pt