SHRIMP, MANGO, AND COUSCOUS SKILLET

ISRAELI COUSCOUS IS A SMALL ROUND TYPE OF PASTA THAT IS LARGER THAN THE GRANULAR REGULAR COUSCOUS. IF IT’S NOT AVAILABLE, SUBSTITUTE RICE-SHAPE ORZO PASTA.

START TO FINISH 35 minutes

• 1½ lb. fresh or frozen medium shrimp in shells
• 4 tsp. olive oil
• 1 cup Israeli (large pearl) couscous
• 1¼ cups water
• ¼ cup bottled mango chipotle salad dressing
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1½ cups chopped fresh or refrigerated mango
• ½ cup crumbled queso fresco (2 oz.)
• Snipped fresh Italian parsley

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. In a medium saucepan heat 2 tsp. of the oil over medium-high heat. Add couscous; cook and stir 3 to 4 minutes or until lightly browned. Add the water. Bring to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until couscous is tender. Remove from heat.

2. In an extra-large nonstick skillet heat the remaining 2 tsp. oil over medium-high heat. Add shrimp; cook and stir 3 minutes or until shrimp are opaque. Stir in cooked couscous, salad dressing, salt, and pepper. Cook and stir 2 to 3 minutes more or until heated through. Stir in mango. Sprinkle with queso fresco and parsley. MAKES 5 SERVINGS.

PER SERVING 348 cal., 11 g fat (3 g sat. fat), 198 mg chol., 529 mg sodium, 34 g carb., 2 g fiber, 29 g pro.