Roasted Shrimp with Veggie Couscous

How long do you think it took me to cook this dinner?

It looks pretty fancy doesn't it?

10 minutes.

Mmmmm...roasted shrimp is a real treat. To be quite honest, I don't think I've found a food I didn't think tasted better roasted.

On a bed of whole grain couscous with warm vegetables. Healthy dinner ready in a snap.

Roasted Shrimp with Veggie Couscous
makes 4 servings

INGREDIENTS
12 oz large shrimp, peeled and devained, tail on (I used frozen)
1 1/3 cup (7.6 oz box) whole wheat couscous
1 1/2 cup vegetable broth
2 T olive oil
1 purple onion, diced
1 bell pepper, diced
6 mushrooms, sliced
salt and pepper
minced garlic and onions, dried

DIRECTIONS
Heat oven to 400 degrees. Arrange shrimp on lined baking sheet for easy clean up. Season shrimp with salt, pepper, dried garlic, dried onions, and/or favorite seasonings. Place shrimp in oven for 8-10 minutes, just until pink and cooked through.

In medium saucepan, bring broth to boil with tablespoon olive oil. Stir in couscous and cover. Remove from heat and let stand 5 minutes.

Meanwhile, heat tablespoon of oil in medium skillet, saute onions, bell pepper, and mushrooms just until tender.  Season with salt and pepper.

Fluff couscous with fork and combine with sauteed vegetables.

Serve couscous warm topped with roasted shrimp.  Enjoy!