This dish gets its predominant flavor from curry powder, a blend of many spices usually including cardamom, cloves, coriander, cumin, chili peppers and turmeric. Since it comes in mild, medium and hot varieties, it's easy to customize. You can also easily change the blend of vegetables.
And if shrimp doesn't suit, cooked chicken would make a good substitute. For a vegetarian variation, replace the chicken broth with vegetable broth and used diced extra-firm tofu instead of the shrimp.
Start to finish: 20 minutes
1 tablespoon extra-virgin olive oil
1/2 cup chopped scallions
1/2 pound broccoli florets
1 small zucchini, diced
1 small red bell pepper, seeded and diced
21/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
141/2-ounce can reduced-sodium chicken broth
12 ounces uncooked peeled and deveined medium shrimp
10 ounces whole-wheat couscous
In a large skillet with a lid, heat the oil over medium high heat. Add scallions and cook, stirring, for 1 minute.
Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
Stir in the curry powder, salt and pepper. Add the chicken broth and increase heat to high. Cover and bring to a boil. Stir in the shrimp, then add the couscous and stir to combine.
Remove the skillet from the heat, replace the cover and let stand for 5 minutes. Fluff with a fork and serve.
Nutrition information per serving: 444 calories; 60 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 129 mg cholesterol; 65 g carbohydrate; 31 g protein; 7 g fiber; 338 mg sodium.
— The Associated Press