Pesto Shrimp with Couscous with Parchment Paper

Name: Pesto Shrimp with Couscous with Parchment Paper
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.333 cup low sodium chicken broth; 0.5 cup couscous; 1 tsp lemon zest; 0.5 cup red bell pepper; 0.5 cup onion; 4 tsp olive oil; 0.25 tsp salt; 0.25 tsp fresh ground black pepper; 8 oz large shrimp; 8 tsp sun-dried tomato pesto

Oven-baked prawns, couscous and tomato pesto, a Moroccan dish.

34 min · Serves 2 · Easy

Method

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Time: Prep 20 min · Cook 14 min · 34 min total
Difficulty: easy

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