Shrimp and couscous pilaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil (15ml) |
| 2 | Cloves garlic, minced | |
| 1 | medium | Onion, chopped |
| 2 | smalls | Zucchini, chopped |
| 1¼ | teaspoon | Curry powder (6ml) |
| ¼ | teaspoon | Salt (1ml) |
| ¼ | teaspoon | Pepper (1ml) |
| 12 | ounces | Shrimp (375g) |
| 1½ | cup | Couscous (375ml) |
| 1 | medium | Apple, chopped |
| ⅓ | cup | Raisins (75ml) |
| 2 | cups | Chicken stock (500ml) |
| ¼ | cup | Plain yogurt, optional (50ml) |
Directions
4 Servings. Canadian Living, November 1996.
Heat oil over medium heat; cook garlic, onion, zucchini, curry powder, salt and pepper, stirring occasionally, for 5 minutes or until onion is softened. Add shrimp, couscous, apple and raisins; stir to coat. Pour in stock; bring to boil, stirring often. Remove from heat, cover and let stand for 5 minutes. Fluff with fork. Serve dolloped with yogurt (if using).
Notes: I replaced the apple and raisins with green peas. Instead of yogurt I used a generous sprinkle of fresh lemon juice.
Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@...> on 15 Jan 97.