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Shrimp & Couscous Jambalaya
May 2008 Recipe

Ingredients
1 cup sliced celery
¾ cup chopped green bell pepper
½ cup chopped onion
½ teaspoon Cajun seasoning
¼ teaspoon dried oregano, crushed
1 tbsp olive oil
1 can of reduced-sodium chicken broth (14 oz)
1 cup whole-grain dry couscous
2/3 cup chopped ripe tomato
12 oz cooked, peeled and deveined medium shrimp
Bottled hot pepper sauce (optional)

Directions:
In a large skillet, cook the celery, pepper, onion, Cajun seasoning and oregano in hot oil until vegetables are tender.  Add broth; bring to a boil.  Stir couscous, tomato and shrimp into the skillet.  Remove from heat.  Cover; let stand for 5 minutes.  Fluff couscous mixture with a fork.  If desired, serve with hot pepper sauce.

Nutrition Facts: Per Serving
360 calories, 28 g protein, 52 g carbohydrates, 6 g fat (1 saturated), 9 g fiber

 

In This Issue:
Artificial Sweeteners
Back Pain: What Works (Forbes Magazine)
Shrimp & Couscous Jambalaya

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