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North African Couscous Paella Recipe | |
African Rice | |
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Ingredients:
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
Directions:
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 taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges. Serves 2
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