Categories: dinner, seafood

Ingredients

• 1 cup whole-wheat couscous
• 1 1/4 cups reduced-sodium chicken broth
• 1 tablespoon olive oil
• 1 red pepper, seeded and sliced
• 1 pound peeled and deveined medium shrimp, tails removed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) corn, drained
• 1/4 cup Italian vinaigrette
• 1/4 cup fresh basil, finely shredded

Directions

1. . In a medium saucepan, cook couscous according to package directions, using broth instead of water. Set aside.

2. In a large skillet, heat oil over medium-high heat. Add pepper and cook 5 minutes. Stir in shrimp and saute 3 minutes or until shrimp are opaque throughout. Stir in black beans and corn; cook just to heat through. In a large bowl, toss together couscous and shrimp-and-bean mixture with vinaigrette and basil.

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