Thursday, April 2, 2009

Shrimp and Bean Couscous

1 c couscous 1 can black beans (drained)
1 ¼ c chix broth 1 can (11 oz) corn, drained
1 T olive oil ¼ c Balsamic vinaigrette
1 red pepper, diced ¼ c basil
1 lb peeled and deveined shrimp

In Med saucepan, cook couscous according to directions, using broth instead of water. Set aside. In large skillet, heat oil over med heat. Add pepper and cook 5 minutes. Stir in shrimp and sauté 3 minutes or until shrimp are opaque throughout. Stir in black beans and corn. Cook just to heat through. In a large bowl toss together couscous and shrimp and bean mixture with vinaigrette and basil

Shared by Jennifer Markey, Prairie Village, KS

Recipe source: Too frazzled to remember

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