Pesto Shrimp With Couscous With Parchment Paper - cooking recipe

Ingredients

1/3 cup low sodium chicken broth, HOT
1/2 cup couscous, uncooked
1 teaspoon lemon zest (optional)
1/2 cup red bell pepper, chopped
1/2 cup onion, slivered
4 teaspoons olive oil
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper
8 ounces large shrimp, shelled and deveined
8 teaspoons sun-dried tomato pesto or 8 teaspoons basil pesto

Preparation

Preheat oven to 425 degrees.
Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
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.
Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
Arrange shrimp in a single layer over couscous mixture; top with pesto.
Fold and tightly seal the edges with narrow folds.
Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
Remove packets from oven and transfer to individual serving plates.
Cut open packets and serve.