 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prevention Magazine (January 2008). Spicy and citrusy - very good. Ingredients:
1 tbs olive oil |
1 lb shrimp, peeled & deveined |
2 jalepeno peppers, thinly sliced |
4 tsp splenda (or sugar) |
1 tsp sea salt |
1 pepper to taste |
2 cups water |
2 cups couscous |
2 tbs rice wine vinegar |
2 tbs olive oil, extra-virgin |
2 tbs orange juice |
2 clementines (or small oranges), peeled and sectioned |
2 tbs cilantro, finely chopped |
1/2 tsp sea salt |
1/4 tsp pepper |
1 avocado |
Directions:
1. First make the chile sauteed shrimp by heating some oil in a large skillet over high heat. Add the shrimp, jalepeno peppers, and ground black pepper. Saute 3-5 minutes, stirring constantly. Add the sugar and cook 1-2 minutes more, or until the shrimp are done. Toss with a tsp of salt.
2. Make the couscous according to package directions.
3. In a very large bowl, whisk together the vinegar, oil, & orange juice.
4. Add the couscous, shrimp, clementines, & cilantro (optional), and toss well.
5. Sprinkle with salt & pepper, add avocado, & toss gently.
|
|