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Rabu, 17 Agustus 2011

North African Couscous Paella



2 T. Vegetable Oil
1/2 Cup Chopped Red Bell pepper
4 Scallions – Chopped (about 1/2 cup)
2 Cloves of Garlic, minced or pressed
1 T. Ground Coriander
1/2 T. Turmeric
A Pinch of Cayenne
2 Cups Hot Vegetable Stock
1/2 lbs Shelled Shrimp
1 Cup Fresh or Frozen Peas
1 Cup of Couscous
1 T. Butter or Margarine
Optional: Salt and Pepper, Chopped Toasted Almonds, Chopped Fresh Parsley, Lemon Wedges.


Heat vegetable oil in a 2 qt. saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Next, stir in the stock.  Add the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink or cooked to desired preference. Stir in the peas and cook for another 1-1/2 minutes. Mix in the couscous and butter (margarine).
Now you want to cover the saucepan, then remove from heat and let stand for 5 minutes. Uncover the pan, break up any lumps of couscous with a fork. Add salt and pepper to desired taste.
Serve on a platter, topped with toasted almonds, parsley or even lemon or lime wedges.

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