North African Couscous Paella
2 T. vegetable oil
1/2 cup chopped red bell pepper
4 scallions, chopped (about 1/2 cup)
2 cloves garlic, minced or pressed
1 t. ground coriander
1/2 t. turmeric
pinch of cayenne
2 cups hot vegetable stock or hot water
1/2 lb. shelled shrimp
1 cup fresh or frozen peas
1 cup couscous
1 T. butter or margarine
salt and pepper to taste
coarsely chopped toasted almonds
chopped fresh parsley
lemon wedges
Heat 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. Stir in the stock or water. Add
the shrimp and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook
for another minute. Mix in the couscous and butter or margarine. Cover, remove from heat and
let stand for 5 minutes.
Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. Add salt and
pepper to tasted. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.
This recipe comes from one of the Moosewood books.
