Scampi on Couscous

This was the last week for having Zeb and Melissa over for dinner and grading papers, so I decided Melissa needed to be introduced to couscous; and what better way than this Giada recipe.

The couscous got cooked in a broth that I made with onions, carrots and garlic sauteed in olive oil. Canned tomatoes, clam juice and white wine were added and allowed to simmer for 10 minutes to blend flavors. This mixture was pureed until smooth in a food processor. The broth had some water and more olive oil added and went back in the pan and brought to a boil. Once boiling, the couscous was stirred in, the heat turned off, the pan covered and removed from the heat. The wonderful thing about couscous is that is cooks itself by simply sitting, covered to absorb the liquid. Just like rice, the couscous got fluffed with a fork before serving.

Meanwhile in a large skillet, some garlic was warmed in olive oil until the oil was hot enough to cook the shrimp. The shrimp was sauteed for about 5 minutes until just cooked through. The pan was taken off the heat, and lemon juice, crushed red pepper, and freshly chopped parsley was stirred in.

I cooked up the last of the fresh green beans from the farmer's market as our vegetable.

Yum!!! Melissa loved the couscous which I am not surprised at since it is just so good. Another wonderful Wednesday dinner!