Ingredients

• 10-12 uncooked medium shrimp, peeled and deveined  (Calories = 5 / Shrimp)
• 2 garlic cloves, minced  (Calories = 4 / Clove)
• Non-Stick Olive Oil Spray  (Calories = 0)
• 1 cup chopped zucchini  (Calories = 20)
• 1 cup chopped summer squash (Calories = 20)
• 1/2 cup fat free chicken broth  (Calories = 5)
• 3 cups fresh baby spinach  (Calories = 7 / Cup)
• 1-1/2 cups fat free chicken broth  (Calories = 15)
• 1-1/2 cups uncooked couscous  (Calories = 176 / Cup)
• 2 tablespoons lemon juice  (Calories = 12)
• 2 tablespoons balsamic vinegar  (Calories = 15)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large skillet, saute the shrimp and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
• In the same skillet, cook and stir the zucchini and wine until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
• Whisk the lemon juice, vinegar and remaining oil; add to the pan. the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. 

(Recipe from http://www.tasteofhome.com/recipes/Mediterranean-Shrimp-Couscous)

Makes 6 Servings

Total Calories = 430

*ENJOY*