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Seasoned with garlic, lemon, & butter with other natural flavors. New! Just add: shrimp; cherry tomatoes & green beans. No artificial flavors. No colors from artificial sources. Per 1/3 Cup Serving Dry Mix: 200 calories; 2.5 g sat fat (13% DV); 410 mg sodium (17% DV); 1 g sugars. Sustainability Partnership. This One Skillet Meal is a delicious meal starter featuring responsibly grown barley that is perfectly seasoned with herbs and spices, without any artificial flavors and no colors from artificial sources added. Knorr helps you turn wholesome ingredients into tasty meals you can feel good about eating. Try our other Knorr One Skillet Meals to create satisfying main dishes that are full of flavor. For other creative ways to prepare visit us at: www.Knorr.com. Questions or comments? Visit us at www.Knorr.com or call 1-800-457-7082. Discover more at LearnAboutMyFood.com.
Organic Whole Wheat Couscous [Semolina and Durum Flour (Wheat)], Butter (Cream, Salt), Maltodextrin (Corn, Potato), Garlic (Dried), Garlic Powder, Salt, Natural Flavors, Corn Syrup Solids, Olive Oil, Lemon Juice (Dried), Sodium Caseinate, Parsley (Dried), Rice Vinegar, Spice, Annatto Extract (Color), Sugar, Skim Milk Powder, Whey Protein Concentrate, Sulfites (Used to Protect Quality), Soy Lecithin.
1. Heat 1 tbsp. Of the butter in a large nonstick skillet over medium-high heat and cook your shrimp 3 minutes or until they turn pink. Add your tomatoes and cook 1 more minute. Remove everything from skillet and set aside. 2. Add remaining butter to the same skillet and now cook your green beans over medium heat 5 minutes. Add water to the green beans and bring to a boil; then stir in contents of Knorr One Skillet Meals and return to a simmer. Cover, remove from heat and let stand 5 minutes to allow water to absorb and couscous to become tender. 3. Fluff your couscous with a fork, then stir in your reserved shrimp and tomatoes. Now it's delicious, dig in! Chef's Tip: For a light and fluffy texture, gently break apart and fluff the couscous with a fork.
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