Shrimp Couscous With Creamy Salsa Verde

Serves: 4
Total Calories: 181


2 tablespoons olive oil
2/3 cup diced onion, fresh or frozen
1 (6-ounce) package Israeli or toasted couscous
1 (14-ounce) can vegetable broth
1/2 cup water
1 pound large shrimp, shelled and cleaned, thawed if frozen
1/2 cup salsa verde
3 tablespoons ranch salad dressing, regular or light
2 tablespoons dried dill (optional)


Heat the oil in a large skillet over medium heat. Add the onion and sauté until tender. Add the couscous and cook until lightly toasted, about 3 minutes. Add the broth and water. Heat until boiling, reduce to a simmer, cover, and simmer for 5 minutes. Stir in the shrimp, cover, and simmer until the shrimp are firm and opaque, another 5 minutes. Remove from the heat and stir in the salsa, ranch dressing, and dill (if desired) before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 181
Calories from Fat: 113

This Shrimp Couscous With Creamy Salsa Verde recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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