Light And Easy Shrimp Couscous
Serving Size / Yield
- 1 T. olive oil
- 1 C. onion, chopped
- 3 cloves garlic, minced
- 1 C. almonds, chopped
- 2 C. chicken broth
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 ½ lbs. frozen shrimp, peeled, deveined, tail-off
- 1 C. mushrooms, roughly chopped
- 2 C. couscous
Heat the olive oil in a large skillet over medium high heat.
Add the onion and garlic and cook until softened.
Add the chicken broth, salt, and pepper. Bring to a boil.
Add the shrimp and simmer until the shrimp are almost cooked, about three minutes.
Add the mushrooms and cook for another two minutes.
Add the couscous and almonds, and remove from heat and cover.
Let stand for five minutes, then fluff with a fork and serve.