VINO'S Moroccan Couscous

VINO'S Moroccan Couscous    MAKES 6 TO 8 SERVINGS

1 Tbs Olive oil(to cover bottom of pan)
½ C Chopped onion
**sauté onion in oil until onions are clear/translucent
1-2 Tbs Butter
¼ C Sultanas
¼ C Pistachios(shelled and roasted)
**add to sautéed onions and simmer for 2-3 minutes
1/2 tsp Each of salt, cumin,coriander,turmeric and a pinch of cinnamon
1 C Vegetable stock (or chicken stock)
**add to other ingredients and simmer slowly until sultanas "plump" up
½ C Couscous
**pour into pan with the other ingredients, cover with a lid, turn off heat and let sit for 15 to 20 minutes.
**fluff gently with a fork before serving

Pan Seared Shrimp, Baby Spinach

8-10 Brown Gulf shrimp-sprinkle the shrimp with a mix of ground cayenne, chili powder and garlic powder
3 C Baby spinach (again more or less depending on servings)
½ C roasted cubed butternut squash(this can be any veggie of your choice
 i.e. brussel sprouts, cherry tomatoes, asparagus or a combo of all)
**Lightly cover bottom of skillet with olive oil then sear the spiced shrimp on each side taking care not to overcook. Remove the shrimp, and set aside, toss the roasted butternut squash into the pan stir around then add the baby spinach and very quickly pan sear the spinach. It is very very easy to overcook the spinach so just cook long enough to heat.
Arrange the couscous in the middle of the plate with the wilted spinach encircling it, then top the spinach with the shrimp and chosen roasted veggies. Accompany with lemon wedges

YOU CAN USE A VARIETY OF OTHER FRESH GULF SEAFOOD WITH THE SHRIMP OR IN PLACE OF THE SHRIMP

GDA Cooking - December 4, 2012