email this pageWe liked the red pepper pesto here, but traditional basil pesto also works well.
Ingredients
1⁄3 cup hot lower-sodium chicken
or vegetable broth
½ cup uncooked couscous
½ cup chopped red bell peppers
½ cup slivered onion
2 tablespoons olive oil
½ teaspoon salt
Freshly ground black pepper
½ pound large shrimp, shelled and deveined
4 tablespoons sun-dried tomato pesto
Instructions
or vegetable broth
½ cup uncooked couscous
½ cup chopped red bell peppers
½ cup slivered onion
2 tablespoons olive oil
½ teaspoon salt
Freshly ground black pepper
½ pound large shrimp, shelled and deveined
4 tablespoons sun-dried tomato pesto
1. Preheat oven to 425F.
2. Pour broth over couscous; cover and let stand 5 minutes.
3. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 2.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Pour broth over couscous; cover and let stand 5 minutes.
3. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 2.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to http://www.relishmag.com/wine/26100.html
Per serving: 420 calories, 16g fat, 175mg chol., 29g prot., 41g carbs., 3g fiber, 940mg sodium.
