Pesto Shrimp With Couscous With Parchment Paper

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

• Servings: 2
• 1/3 cup low sodium chicken broth, hot
• 1/2 cup couscous, uncooked
• 1 teaspoon lemon zest (optional)
• 1/2 cup red bell pepper, chopped
• 1/2 cup onion, slivered
• 4 teaspoons olive oil
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground black pepper
• 8 ounces large shrimp, shelled and deveined
• 8 teaspoons sun-dried tomato pesto or 8 teaspoons basil pesto

Recipe

• 1 preheat oven to 425 degrees.
• 2 put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
• 3 fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
• 4 add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
• 5 unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
• 6 arrange shrimp in a single layer over couscous mixture; top with pesto.
• 7 fold and tightly seal the edges with narrow folds.
• 8 place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
• 9 remove packets from oven and transfer to individual serving plates.
• 10 cut open packets and serve.