Tuscan-Spiced Shrimp with Pesto Couscous, Blistered Grape To

• servings: 2 servings
• total time: 20 minutes

Ingredients

2 * 1 unit Zucchini

2 * 4 ounce Grape Tomatoes

2 * 2.5 ounce Israeli Couscous

2 * 1 unit Veggie Stock Concentrate

2 * 10 ounce Shrimp

2 * 1 tablespoon Tuscan Heat Spice

2 * ½ ounce Sliced Almonds

2 * 4 tablespoon Pesto

2 * 4 teaspoon Cooking Oil

2 * 1 teaspoon Olive Oil

2 * Salt

2 * Pepper

Directions

• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve tomatoes lengthwise.

• In a small pot, combine couscous, stock concentrate, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 4-6 minutes (6-9 minutes for 4 servings). • Add tomatoes; cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer veggies to a medium bowl and set aside. Wipe out pan.

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat.

• Stir almonds, 1 TBSP pesto (2 TBSP for 4 servings), and a drizzle of olive oil into pot with couscous. Season with salt and pepper.

• Divide shrimp, veggies, and couscous between plates. Top shrimp with as much remaining pesto as you like and serve.

Nutrition

• Calories: 630 kcal
• Total Fat: 33 g
• Saturated Fat: 4 g
• Cholesterol: 215 mg
• Sodium: 1240 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 25 g