1 Tbsp. H-E-B Light Olive Oil
3/4 c. H-E-B Couscous
1 pkg. H-E-B Pico de Gallo
2 1/2 c. raw peeled deveined frozen shrimp
2 medium avocados
Heat a large skillet over Medium heat 2 minutes. Add olive oil, couscous, pico de gallo, shrimp, and 1 cup WATER. Stir. Reduce heat and cover. Cook 10 minutes or until shrimp is cooked.
Cut each avocado in half and remove seed. Scoop avocado pulp from the skin, keeping skin intact. Place pulp in a mixing bowl and set avocado skin aside. Fill each avocado skin with shrimp couscous mixture and top with avocado. Serve.
Calories: 280, Total Fat: 17g, Saturated Fat: 2g, Sodium: 230mg, Carbohydrates: 20g, Dietary Fiber: 8g, Protein: 15g