Colorful dishes are always pleasing to the eye. This one is a great eye catcher and has a great taste. Not to mention it is simple and fast. If you are watching cholesterol maybe try some cubed chicken if not enjoy the fat free shrimp.

Shrimp Couscous

• 2 1/2 cups of chicken broth
• 5 cups of broccoli florets
• 1 (15 ounce can) of diced tomatoes, undrained
• 1 cup of couscous ( a North African Pasta )
• 1 pound of uncooked medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons of dried basil
• 2 tablespoons of reduced calorie butter or margarine substitute

Get a large saucepan and bring broth to a boil. Next add your broccoli, tomatoes and orzo. Simmer, after reducing heat leaving uncovered. Stir occasionally for 5 minutes. Next add shrimp and salt and pepper. Cook for 4-5 minutes covered or until shrimp is pink and couscous is tender. When done, stir in butter substitute and basil. Cook this dish a bit longer for a thicker consistency.

Tip: If you already have cooked shrimp, you can use and add at the end. Never overcook shrimp because it will get very tough.