By Shelby Stoner, PHASE IV Exercise Physiologist

High protein, fast and delicious! This Pesto Shrimp with Couscous is my go-to weeknight meal. I love it because it’s super easy and can be on the table in under 30 minutes.

Pesto Shrimp with Couscous

2 servings

Ingredients:

• ½ cup hot lower-sodium chicken or vegetable broth
• ½ cup uncooked couscous
• ½ cup chopped red bell peppers
• ½ cup slivered onion
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ pound large shrimp, peeled and deveined
• 4 tablespoons tomato (or sun-dried) pesto

Instructions:

1. Preheat oven to 425F
2. Pour broth over couscous; cover and let stand 5 minutes
3. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves two.

(I like to serve mine with some roasted zucchini or asparagus!)

Per serving: 420 calories, 16g fat, 175mg chol., 29g protein, 41g carbs, 3g fiber, 940mg sodium