Ingredients: (Makes 4 servings)
8 oz shrimp, peeled and deveined
1 C couscous, quick-cooking
1 C water, boiling
2 zucchini, sliced
1 green pepper
9 oz artichoke hearts
¼ tsp black pepper, coarsely ground
1/8 tsp salt
4 oz Italian light dressing
2 bunches spinach
- Rinse shrimp and pat dry with paper towels. Lay out four pieces of foil or parchment. Combine couscous and boiling water; cover and let stand for 5 minutes. Divide couscous, shrimp, squash, sweet pepper, artichokes and shrimp evenly among the four pieces of foil. Sprinkle with black pepper and salt, and drizzle with salad dressing.
- Wrap each packet carefully to enclose the food and place in a single layer on a baking pan.
- Bake at 425 F about 25 minutes or until shrimp turn opaque.