With just a 10-minute cooking time that’s not even on the stovetop, couscous deserves space as a pantry staple. This meal is overflowing with shrimp, portobello mushrooms, and asparagus but other stir-fry favorites like snow peas and sliced water chestnuts could also be incorporated and need a cooking time of just a couple minutes.
Nutrition Facts
Shrimp Mushroom and Asparagus Stir Fry with Couscous
Calories
Protein
Fiber
Nutrition Facts
| Calories | 382 | |
|---|---|---|
| Total Fat | 11.5 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 4.2 g | |
| Monounsaturated Fat | 5.1 g | |
| Cholesterol | 183 mg | |
| Sodium | 380 mg | |
| Total Carbohydrate | 38.9 g | |
| Dietary Fiber | 6.4 g | |
| Sugars | 6.5 g | |
| Protein | 32.4 g | |
Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat
Ingredients
Servings 4
-
2 large cleaned, cut into 1-inch pieces portobello mushrooms -
1 bunch asparagus spears (cut into 2-inch pieces) -
1 tablespoon fresh, minced ginger -
2 teaspoons fresh, minced garlic -
1 pound large shrimp (peeled and deveined, tail removed) -
1/3 cup boiling water -
2 tablespoon sesame oil -
2 tablespoon low-sodium soy sauce -
2 tablespoon 100% orange juice -
3/4 cup dry couscous -
1/2 cup scallions -
3/4 cup boiling water -
3 teaspoons canola oil (divided) -
1 cup frozen peas
Directions
Tip: Click on step to mark as complete.
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Prepare the vegetables: Clean the portobello mushrooms by removing and discarding each stem. Use a spoon to scrape the black gills from the underside of each mushroom; discard gills. Slice each mushroom into 1-inch pieces. Snap the ends off each asparagus spear and cut into 2-inch pieces. Next, peel and mince the ginger; mince the garlic too. -
Prepare the shrimp by peeling, deveining, and removing the tails. Prepare the sauce by mixing the 1/3 cup water, sesame oil, soy sauce, and orange juice into a small bowl. -
Bring 1 cup of water to a boil either in a teapot or in the microwave. Add couscous and scallions into a medium bowl. Stir in the boiling water and top with a lid or cover with foil. Let sit at least 10 minutes. -
Meanwhile, warm 1 teaspoon oil in a large nonstick pan or wok over high heat. Add mushrooms; stir and saute; just briefly, about 2 minutes. Add asparagus; saute, stirring constantly, until mostly tender, about 3 minutes. Stir in peas, cooking 1 to 2 minutes until warm. Remove from heat and transfer vegetables to a plate. -
Warm 2 teaspoons oil again in pan or wok over medium-high heat. Add ginger and garlic, stirring constantly and cooking until fragrant, about 30 seconds. Add shrimp, sauteing constantly until the shrimp are almost fully cooked, about 2 minutes. Pour in the soy sauce mixture along with reserved vegetables, quickly stirring together to combine. Remove from heat. -
Use fork to fluff the couscous. Serve stir-fry over the couscous.
Cooking Tip: The key to a stir-fry is to chop all the ingredients in advance. A stir-fry is cooked very quickly, so there’s no time to pause to finish chopping.
Keep it Healthy: Portobellos are a hearty mushroom that many think can make an adequate substitute for meat. So consider the portobello as a meat fill-in for upcoming meals-whether grilling it whole to use like a burger or stuffing it with grains and vegetables.
Tip: Can't find cleaned shrimp? Use kitchen shears to quickly prepare them-simply cut through the shell lengthwise from the top of the shrimp down to both devein the shrimp and help remove the shell all in one swoop.
