- Bring 1/2 cup of water to boil in medium pot. Add couscous and green onions to a bowl. Add boiling water and cover with lid or foil, let sit for 10 minutes.
- Add 1 3/4 tsp canola oil to a pan over medium-high heat. Add mushrooms, asparagus and peas. Saute 3-4 minutes. Remove from heat and transfer vegetables to a plate.
- Add the remaining 1 3/4 tsp canola oil to the pan over medium heat and add ginger and garlic. Saute 1 minute. Add shrimp. Saute until cooked, about 2-3 minutes.
- Add 3 Tbsp of water, sesame oil, soy sauce and orange juice to shrimp. Add vegetables and stir everything together well.
- Remove stir-fry from heat and serve over couscous.
Cooking Method
Pan Fry, Boil
Prep Time
N/A
Cook Time
Boil couscous for about 10 mins. Saute vegetables 3-4 minutes. Saute shrimp 2-3 minutes, until cooked.
Ingredients
- 4 oz. portobello mushrooms, sliced
- 1/2 bunch asparagus spears, cut into 2″ pieces
- 1/2 Tbsp fresh ginger, minced
- 1 tsp garlic, minced
- 1/2 lb. shrimp, peeled and deveined
- 1/2 cup + 3 Tbsp cup water
- 1 Tbsp sesame oil
- 1/2 Tbsp low-sodium soy sauce
- 1/2 Tbsp orange juice
- 1/4 cup + 2 Tbsp dry couscous
- 1/4 cup green onions, sliced
- 3 1/2 tsp canola oil, divided
- 1/2 cup frozen peas
Features
Low-sodium, High-protein, High-fiber, Dairy-free
Nutrition Facts (per serving)
- Yields 2 servings
- 412 calories per serving