Lemon-Shrimp Couscous Risotto

shrimp-couscous-risotto Leigh Beisch


  • 2 1/2 cups water
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 cup chopped green onions
  • 1 cup uncooked couscous
  • 1 1/2 teaspoons grated lemon rind
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces medium shrimp, cooked and peeled
  • 1/2 cup grated fresh Parmesan
  • 1/4 cup chopped fresh flat-leaf parsley


Simmer 2 1/2 cups water and broth; keep warm. Heat oil in a saucepan over medium heat. Sauté onions 2 minutes. Add couscous. Cook 2 minutes; stir constantly. Stir in 1 cup broth mixture, rind, salt, and pepper; cook, stirring constantly, until liquid is nearly absorbed. Add remaining broth mixture, 1/2 cup at a time; stir constantly until each portion is absorbed before adding next. Add shrimp. Cook 2 minutes; stir constantly. Remove from heat; stir in cheese and parsley.

  • Yield: 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 343
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 23g
Carbohydrate per serving: 37g
Fiber per serving: 3g
Cholesterol per serving: 118mg
Iron per serving: 3mg
Sodium per serving: 661mg
Calcium per serving: 195mg

Good to Know

Shrimp is low in saturated fat and calories. Additionally, it's high in vitamin B12 and vitamin D, which most Americans don't get enough of.