Recipe of the Month: Thai Ginger Shrimp Couscous

Jamey shares one of his special recipes this month:

Endurance training gobbles up a lot of free time. Quick, healthy meals are essential. This meal can be put together in about 10 minutes. I'm no nutritionist, but it's got grain, colorful vegetables and shrimp, can't be bad. I mix an extra teaspoon or two of chicken base into the broth for a much saltier flavor.

Thai Ginger Shrimp Couscous

• 1 lb shrimp-peeled and deveined
• 1 cup couscous
• 2 cups Swanson Thai Ginger Broth
• 3 cups frozen vegetables (I like stir fry mix with peppers, onions, pees, etc)
• 1 Tablespoon olive oil
• 2 cloves chopped garlic-get a jar of chopped garlic to save time or chop your own
• Chicken base for extra salt if you want

In one pan steam the vegetables.
In another pan, heat the ginger broth to a boil (or nearly so), dump in the couscous grain and turn the heat way down-that will be done in about 8 minutes.
While that's going, peel and devein the shrimp if needed.
After about 5 minutes the couscous should have absorbed the broth, fluffed up nicely and started getting pretty soft. Sauté the garlic in the olive oil for a minute and then add the peeled and deveined shrimp.
Garlic and olive oil burns fast and shrimp cooks very fast so this should only take a few minutes.
When the shrimp are done, combine everything and eat it. Good stuff.