Appetizers
Couscous with Shrimp and Scallops - 4 Servings
Makes 4 entrée servings
Couscous with Shrimp and Scallops - 4 Servings
Makes 4 entrée servings
Easy enough to be a weeknight entrée.
Nutritional information per serving: Calories 318 (19% from fat)
carb. 26g
pro. 37g
fat 7g
sat. fat 1g
chol. 194mg
sod. 691mg
calc. 85mg
fiber 2g
carb. 26g
pro. 37g
fat 7g
sat. fat 1g
chol. 194mg
sod. 691mg
calc. 85mg
fiber 2g
Ingredients
- 12 ounces shrimp, peeled, deveined, cut in half lengthwise
- 12 ounces bay scallops
- 1 tablespoon extra virgin olive oil, divided cooking spray
- 2 shallots, peeled, minced 2 cloves garlic, minced
- 2 teaspoons thyme
- 2 cups (Rice Cooker) pearl couscous (also known as Israeli couscous)*
- 1½ cups (standard liquid measure) chicken or vegetable stock
- 1½ cups (standard liquid measure) water
- ½ teaspoon kosher salt
- ½ cup chopped green pepper
- ½ cup chopped red bell pepper
- ¼ cup chopped fresh parsley
- 2 teaspoons finely chopped lemon zest
- lemon wedges
Preparation
- Place shrimp and scallops in a small bowl. Add 2 teaspoons of the olive oil and toss to coat. Lightly coat the interior of the steaming tray with cooking spray.
- Place the shrimp and scallops in the steaming tray; reserve. Insert cooking bowl in Cuisinart® Rice Cooker/Steamer.
- Add remaining oil, cover, and turn on; heat 1½ minutes. Stir in shallots, garlic and thyme. Cover and cook 1 minute. Add couscous to bowl. Stir for 1 to 2 minutes. Add stock, water and salt; stir. Cover and cook for 7 minutes.
- Place steaming tray over bowl and continue to cook until Rice Cooker switches to Warm. Stir green and red peppers, parsley and lemon zest into couscous. Cover and let stand on Warm for 5 minutes.
- To serve, stir steamed shrimp and bay scallops into hot couscous. Garnish with lemon wedges. *Pearl or Israeli couscous can be found in well-stocked grocery stores, or in specialty food stores.
