Honey Ginger Shrimp with Broc Slaw over CousCous

This recipe offered something very new to our house. We had never had broccoli slaw nor couscous before. I was looking forward to trying something new last week; last week was the first week we actually had planned meals since our little guy was born in December. I was surprised at how much I enjoyed the meal. I'm hoping to put in on the menu again next week! I found the recipe in the January All You Magazine.

Ingredients

1/4 cup dry couscous (whole wheat is recommended but not necessary)
1 tablespoon honey
1 tablespoon freshly grated ginger root
2 tablespoons lime juice
2 tablespoons olive oil (I used half EVOO and half garlic infused EVOO)
3 ounces of fresh or frozen shrimp
2 cups broccoli slow (found in the refrigerated produce area)

Directions

--Prepare couscous and directed on the package
--Combine honey, ginger, lime, and oil in a small bowl. Whisk until combined.
--Saute sauce with shrimp in a skillet on med-high heat for 3 minutes or so.
--Add slaw to the skillet and continue to saute. Make sure the slaw gets covered in the sauce! Cook 3-5 minutes
--Serve shrimp mixture over couscous

Nutritional information

This makes a solid 2-serving meal. I doubled it when I made it, though, so we could have left overs the next day for lunch. Each serving has about 225 calories, 3 g fat, 3.4 g fiber, and 16.5 g protein.