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Save This PageWhen summer weather is at its finest, it's natural to want to avoid the kitchen. But easy summer eating doesn't have to rely on takeout -- which usually comes at a high financial and nutritional price.
For example, this recipe for curried shrimp and summer vegetable couscous combines seasonal fresh produce with virtually fat-free protein and a whole-wheat pasta for a supper entree that is as special a treat as any ethnic takeout food.
Plus, the recipe cooks in one pan, so cleanup is fast and easy.
The dish gets its predominant flavor from curry powder, a blend of many spices usually including cardamom, cloves, coriander, cumin, chili peppers and turmeric. Because it comes in mild, medium and hot varieties, it's easy to customize.
You can also easily change the blend of vegetables.
And if shrimp doesn't suit, substitute cooked chicken. It's yet another use for those rotisserie chickens available at the supermarket.
For a vegetarian variation, replace the chicken broth with vegetable broth and use diced extra-firm tofu instead of the shrimp.
Serve with tall glasses of iced Ceylon tea with crushed fresh mint leaves.
Makes 4 servings
In a large skillet with a lid, heat the oil over medium high heat. Add scallions and cook, stirring, for 1 minute.
Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
Stir in the curry powder, salt and pepper. Add the chicken broth and increase heat to high. Cover and bring to a boil. Stir in the shrimp, then add the couscous and stir to combine.
Remove the skillet from the heat, replace the cover and let stand for 5 minutes. Fluff with a fork and serve.
Nutrients per serving: 444 calories, 31 grams protein, 65 grams carbohydrate, 7 grams fat (14 percent total calories), 129 milligrams cholesterol, 7 grams fiber, 338 milligrams sodium.
