





| 1/2 cup couscous | |
| 1/2 cup no salt added chicken broth | |
| 1 teaspoon canola oil | |
| 1/2 cup red cabbage shredded | |
| 1/2 cup cucumber cut into cubes | |
| 1/2 cup snow peas cut into pieces | |
| 1/4 cup sliced strawberries | |
| 1/4 cup blueberries | |
| 1/4 cup mango cut into pieces | |
| 160 g frozen cooked shrimp defrosted (Check the label and avoid shrimp with phosphate additives. Choose shrimp with lower than 20% DV for sodium.) | |
Garnish |
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| 2 tablespoons green onion sliced | |
| 2 tablespoons fresh cilantro chopped | |
| sesame seeds for garnish (optional) | |
Sauce |
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| 3 tablespoons Sauce plain Greek yogurt 0% | |
| 1 tablespoon rice vinegar | |
| 2 teaspoons sesame oil | |
| 2 teaspoons hoisin sauce | |
| 2 teaspoons honey | |
| 1 teaspoon ginger grated | |
| Few drops of tabasco (optional) |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 414 Kcal | ||||||||||||||||||
| Protein | 22 g | ||||||||||||||||||
| Carbohydrates | 58 g | ||||||||||||||||||
| Fibre | 5 g | ||||||||||||||||||
| Total Fat | 9 g | ||||||||||||||||||
| Saturated Fat | 1 g | ||||||||||||||||||
| Cholesterol | 102 mg | ||||||||||||||||||
| Sodium | 578 mg | ||||||||||||||||||
| Potassium | 503 mg | ||||||||||||||||||
| Phosphorus | 364 mg | ||||||||||||||||||

Poke Bowl with Shrimp:
Downloadable/printer-friendly version
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1
Done
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In a medium microwave-safe dish, combine couscous, chicken broth, and canola oil. Cook for 2 minutes in the microwave, or until water has been absorbed. Fluff the couscous with a fork and let cool. |
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2
Done
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Prepare the sauce: Add all sauce ingredients to a small bowl and whisk. Add a bit of water if you prefer the sauce to be more liquid. |
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3
Done
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Assemble two poke bowls: Divide couscous, vegetables, fruits, and shrimp among the two bowls. Top with sauce and garnish with green onion, cilantro, and sesame seeds. |