Directions:
- In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
- In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
- Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.11 Kcal (2739 kJ) | ||
| Calories from fat | 285.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.71g | 49% | |
|---|---|---|---|
| Cholesterol | 76.88mg | 26% | |
| Sodium | 1775.83mg | 74% | |
| Potassium | 603.5mg | 13% | |
| Total Carbs | 71.32g | 24% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 19.17g | 38% | |
| Vitamin C | 21mg | 35% | |
| Iron | 2.9mg | 16% | |
| Calcium | 144.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 198.96 Kcal (833 kJ) | ||
| Calories from fat | 86.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 49% | |
|---|---|---|---|
| Cholesterol | 23.38mg | 26% | |
| Sodium | 540.14mg | 74% | |
| Potassium | 183.56mg | 13% | |
| Total Carbs | 21.69g | 24% | |
| Sugars | 0.81g | 11% | |
| Dietary Fiber | 1.36g | 18% | |
| Protein | 5.83g | 38% | |
| Vitamin C | 6.4mg | 35% | |
| Iron | 0.9mg | 16% | |
| Calcium | 43.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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