Shrimp & Bean Couscous

Whole wheat couscous is tossed with black beans, corn, and shrimp to make this recipe a complete meal in minutes.

Shrimp & Bean Couscous
Servings: 6


  • 1 cup whole-wheat couscous
  • 1 1/4 cups reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 red pepper, seeded and sliced
  • 1 pound peeled and deveined medium shrimp, tails removed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) corn, drained
  • 1/4 cup Italian vinaigrette
  • 1/4 cup fresh basil, finely shredded

Make It

1. In a medium saucepan, cook couscous according to package directions, using broth instead of water. Set aside.

2. In a large skillet, heat oil over medium-high heat. Add pepper and cook 5 minutes. Stir in shrimp and saute 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 344, Fat, total (g): 7, carb. (g): 51, fiber (g): 9, pro. (g): 25, Percent Daily Values are based on a 2,000 calorie diet.