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Couscous with Shrimp and Asparagus

Couscous with Shrimp and Asparagus


  • 1/3 cup plus 1 tablespoon reduced-sodium chicken broth
  • 6 medium asparagus spears, ends trimmed and cut into 2-inch pieces
  • 3 tablespoons couscous
  • 1 tablespoon chopped parsley
  • 2 teaspoons lime juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon lime zest
  • 5 cooked Tropical Shrimp, cut into -inch pieces


  1. In a 1-quart saucepan, bring broth to a boil. Add asparagus and return to a boil. Stir in couscous. Cover, remove from heat, and let stand 8 minutes. Fluff couscous lightly with a fork. In a medium bowl combine parsley, lime juice, mustard, oil, and lime zest. Stir in shrimp and couscous mixture. Serve warm or chilled.

Nutrition Information

Per serving: 199 kcal cal., 5 g fat (1 g sat. fat), 343 mg sodium, 4 g fiber, 2 g sugar, 8 g pro., 52 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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