Ingredients

Start to finish: 20 minutes
Servings: 4

1 tablespoon extra-virgin olive oil
1/2 cup chopped scallions
1/2 pound broccoli florets
1 small zucchini, diced
1 small red bell pepper, seeded and diced
2 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
14 1/2-ounce can reduced-sodium chicken broth
12 ounces uncooked peeled and deveined medium shrimp
10 ounces whole-wheat couscous

Directions

In a large skillet with a lid, heat the oil over medium high heat. Add scallions and cook, stirring, for 1 minute.

Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.

Stir in the curry powder, salt and pepper. Add the chicken broth and increase heat to high. Cover and bring to a boil. Stir in the shrimp, then add the couscous and stir to combine.

Remove the skillet from the heat, replace the cover and let stand for 5 minutes. Fluff with a fork and serve.

Nutrition information per serving: 444 calories; 60 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 129 mg cholesterol; 65 g carbohydrate; 31 g protein; 7 g fiber; 338 mg sodium.