• 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 taste.

Serve on a platter, topped with toasted almonds, parsley and lemon wedges. Serves 2

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Submitted 6/13/05.
Source: internet
Submitted By: Marlen
North African Couscous Paella