Shrimp and Couscous Jambalaya

MAKES: 4 serving

START TO FINISH: 20 minutes

1 cup sliced celery

¾ cup chopped green bell pepper

½ cup chopped onion

½ teaspoon Cajun seasoning

¼ teaspoon dried oregano, crushed

1 tablespoon olive oil

1 14-ounce can reduced-sodium chicken broth

1 cup whole-grain dry couscous

2/3 cup chopped ripe tomato

12 ounces cooked, peeled and deveined medium shrimp

Bottled hot pepper sauce (optional)

In a large skillet, cook celery, pepper, onion, Cajun seasoning and oregano in hot oil until vegetables are tender. Add broth; bring to a boil. Stir couscous, tomato and shrimp in skillet. Remove from heat. Cover; let stand 5 minutes. Fluff couscous mixture with a fork. If desired, serve with hot pepper sacue.

NUTRITION FACTS PER SERVING:

360 calories

28g protein

52g carbohydrate

6g fat (1g saturated)

9g fiber