Curried Couscous With Shrimp |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This also works with substituting sunflower seeds for the pine nuts. I've also tried adding a can of sliced water chestnuts. We like it a little on the spicy side, so you may want to cut back on the curry and red pepper a little if you want it mild. Ingredients:
1 tablespoon olive oil |
1 large shallot, chopped fine |
2 tablespoons pine nuts |
1 lb large peeled shrimp (thawed) |
2 cups frozen peas |
1 carrot, shredded (about 1/2 cup) |
1 teaspoon curry powder (to taste) |
1/4 teaspoon crushed red pepper flakes (to taste) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups chicken broth |
1 cup couscous |
Directions:
1. Heat oil in a large skillet.
2. Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
3. Add shrimp, vegetables, curry powder, and red pepper flakes.
4. Cook over medium-high heat for 5 minutes, stirring constantly.
5. Stir in salt, pepper, and chicken broth.
6. Bring to a gentle boil and stir in couscous.
7. Cover, remove from heat and let stand for 5 minutes.
8. Fluff with a fork and serve.
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