An amazing meal in just 30 minutes. 

Serves 4

INGREDIENTS
1 1/2 cups water
1 pound medium shrimp, peeled and de-veined
1 cup uncooked couscous
1 1/2 cups diced tomatoes
1/4 cup sliced scallions
1/4 cup chopped basil
1/4 cup fat free, low sodium chicken broth
3 tbsp fresh lemon juice
1 tbsp olive oil
Salt & pepper, to taste
Parmesan cheese to garnish

DIRECTIONS
1. Boil water in a saucepan. Add shrimp and cook 3 minutes until pink and opaque.
2. Drain shrimp in colander over bowl, reserving cooking liquid. Pour liquid back into saucepan. Add couscous. Cover and let stand 5 minutes. Fluff with a fork.
3. Combine couscous, shrimp, tomatoes, scallions, and basil in a large bowl. In a separate bowl, combine broth, lemon juice, olive oil, salt, and pepper. Pour dressing over salad and toss. Sprinkle with Parmesan. 

NUTRITIONAL ANALYSIS PER SERVING
Calories: 410
Total Fat: 9.5 g
Saturated Fat: 3.5 g
Carbohydrate: 42.7 g
Protein: 36.8 g
Dietary Fiber: 3.8 g

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