yield: 8 servings
1 medium sweet red pepper, chopped
1 tablespoon canola oil
6 green onions, thinly sliced
4 garlic cloves, minced
2 cans (14 1/2 oz each) vegetable broth
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked couscous
2 cups frozen peas, thawed
1 tablespoon butter
2 tablespoons chopped almonds, toasted
2 tablespoons minced fresh parsley
lemon wedges
1. In a large nonstick skillet, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer.
2. Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter.
3. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.
(TasteofHome/Healthy)
