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Ingredients
1 tsp olive oil
½ cup each diagonally sliced scallions (green onions), sliced zucchini,
and green bell strips
½ ounce pignolias (pine nuts), toasted
1 small garlic clove, minced
2/3 cup water
1 packet instant chicken broth and seasoning mix
5 ounces shelled and deveined medium shrimp
6 dried apricot halves
1 tbsp golden raisins
2 ounces rinsed drained canned chick-peas
1 medium tomato, cored and diced
1 cup cooked couscous (semolina), hot
Garnish: Italian (flat-leaf) parsley sprig
Method
In 9-inch nonstick skillet heat oil; add vegetables, pignolias and
garlic and cook over medium heat, stirring constantly, until vegetables
are render-crisp, about 2 minutes.
Add water and broth mix and stir to
combine; cook over high heat until mixture comes to a boil.
Add shrimp,
apricot halves and raisins and stir to combine.
Reduce heat to medium,
cover, and cook until shrimp just turn pink, 3 to 4 minutes.
Add
chick-peas and tomato and stir to combine; cook until heated through,
about 1 minute.
To serve, on serving platter arrange couscous and top with shrimp
mixture; garnish with parsley.
MAKES 2 SERVINGS.
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