Published February 1, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 25 min
Prep Time: 15 min | Cook Time: 10 min
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Serving size: |
1/4 lb. shrimp, 1/2 cup couscous, 1/4 cup walnuts |
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Calories per serving: |
405 |
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Total Fat 30.0g |
46% |
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Cholesterol 0mg |
0% |
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Sodium 581mg |
24% |
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Serving size: |
1/4 lb. shrimp, 1/2 cup couscous, 1/4 cup walnuts |
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Calories per serving: |
405 |
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% Daily Value* |
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Total Fat 30.0g |
46% |
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Saturated Fat 3.8g |
19% |
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Cholesterol 0mg |
0% |
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Sodium 581mg |
24% |
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Total Carbohydrate 32.0g |
11% |
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Dietary Fiber 4.0g |
16% |
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Protein 5.0g |
7% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 2 Tbsp. walnut oil
- 1/2 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 lb. large shrimp, peeled and deveined
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- 1 tsp. lemon zest
- 1/4 cup lemon juice
- 2 Tbsp. chopped fresh parsley
- 2 cups cooked Roasted Garlic and Olive Oil Couscous*
- 1 cup chopped toasted walnuts
Step by Step:
- Heat oil in a large non-stick skillet over medium-high heat; add asparagus and cook, stirring constantly, 4 minutes. Stir in shrimp, shallots, and garlic.
- Cook over medium-high heat 3 minutes; stir in lemon zest, juice, and parsley. Serve over hot cooked couscous and sprinkle with walnuts. *For testing purposes only, we used Near East Roasted Garlic and Olive Oil Couscous.
