Total Time
30mins
Prep 15 mins
Cook 15 mins

Delicious receipe from one of the Moosewood cook books.

Ingredients Nutrition

Directions

  1. Heat oil in 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 or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
  2. Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
  3. Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
  4. Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.
Most Helpful

5 5

This has been a family favorite for years. We always make it with shrimp and it is a crowd pleaser. It is quick to make...don't be intimidated by the spices...the best part is having your whole meal in one dish. Savory, yummy and easy!