Shrimp & Feta Couscous
2 Tbsp (30 mL) canola oil
1 onion, chopped
1/2 tsp (2 mL) each ground cumin, ground coriander, cinnamon, turmeric and sea salt
Pinch cayenne pepper
1 540-mL can whole plum tomatoes
1 cup (250 mL) sliced white mushrooms
1/2 each green and red pepper
2 carrots, sliced
1 sweet potato, peeled, cubed
1/2 540-mL can chickpeas (rinsed)
1 cup (250 mL) couscous
24 shrimp
1/4 cup (60 mL) feta cheese
3 Tbsp (45 mL) chopped fresh parsley
Heat canola oil in a large saucepan on medium heat. Add onion and seasonings. Cook until onions soften. Add tomatoes, vegetables and chickpeas. Cover and simmer until potato is cooked, 20 minutes. Meanwhile, place couscous in a large bowl. Stir in 1 cup (250 mL) boiling water. Cover and let stand five minutes. Meanwhile, cook shrimp in 1/2 tsp (2 mL) olive oil in a non-stick pan for three to five minutes. Fluff couscous with a fork and divide among plates. Spoon vegetables over couscous. Add four shrimp to each plate and top with feta and parsley.
Serves six.
Per serving: 296 calories, 14 g protein, 8 g fat (2 g saturated fat), 43 g carbohydrates, 7 g fibre, 42 mg cholesterol, 406 mg sodium
