GREEK LEEKS AND SHRIMP STIR-FRY

TO CLEAN THE LEEKS, CUT THEM IN HALF LENGTHWISE, THEN UNDER COOL RUNNING WATER WASH AWAY THE DIRT AND SAND TRAPPED BETWEEN THE LEAVES.

START TO FINISH 30 minutes

• 1¼ lb. fresh or frozen peeled and deveined medium shrimp
• ⅔ cup water
• ⅓ cup lemon juice
• 1 Tbsp. cornstarch
• ¾ tsp. bouquet garni seasoning or dried oregano, crushed
• 1 cup couscous
• ¼ tsp. salt
• 1½ cups boiling water
• 1 Tbsp. olive oil
• 1⅓ cups thinly sliced leeks
• ½ cup crumbled feta cheese (2 oz.)
• Snipped fresh herbs (optional)

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.

2. For sauce, in a bowl combine the ⅔ cup water, the lemon juice, cornstarch, and ¼ tsp. of the bouquet garni seasoning.

3. In another bowl combine couscous, salt, and remaining ½ tsp. bouquet garni seasoning. Stir in the 1½ cups boiling water. Cover and let stand 5 minutes.

4. Meanwhile, in an extra-large skillet or a wok heat oil over medium-high heat. Add leeks; cook and stir 2 to 3 minutes or until tender. Remove from skillet. Stir sauce; add to hot skillet. Bring to boiling. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque. Return leeks to skillet; stir in ¼ cup of the cheese.

5. Fluff couscous with a fork. Serve stir-fry over couscous. Sprinkle with fresh herbs, if desired, and remaining ¼ cup cheese. MAKES 4 SERVINGS.

PER SERVING 433 cal., 10 g fat (4 g sat. fat), 232 mg chol., 548 mg sodium, 45 g carb., 3 g fiber, 38 g pro.