Savory Shrimp and Couscous Pie
Ready In: 1 hr 45 mins
Serves: 14
Ingredients
TOMATOES FOR CRUST AND SAUCE
- 6 roma tomatoes (divided)
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 2 teaspoons thyme
- 2 teaspoons oregano
- 1⁄2 teaspoon salt
CRUST
- 3 1⁄2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1⁄4 cup scallion (green part, slice thin)
- 1⁄2 cup kalamata olive (sliced)
- 4 eggs
FILLING
- 1 1⁄2 cups couscous
- 1 1⁄2 cups chicken broth
- 3 tablespoons butter
- 1⁄4 teaspoon salt
- 1 lb baby shrimp (fresh or frozen, shell & tail removed, cooked)
- 2 cups eggplants (diced to 1/2 inch)
- 2 tablespoons olive oil
- 2 teaspoons garlic (minced)
- 1⁄2 lb parmesan cheese (grated)
- 1⁄2 cup scallion (sliced thin starting from white part)
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 5 eggs
Directions
- TOMATOES:
- Slice tomatoes in half the long way, remove seeds.
- Brush both sides with oil, place on cookie sheet.
- In a bowl, mix sugar, thyme, oregano, salt and sprinkle on tomatoes.
- Bake at 130°F 4 - 5 hours.
- Remove skin, dice half of them about 1/2 inch.
- Set aside the rest for the sauce.
- CRUST:
- Put flour in bowl.
- Beat eggs with oil and water. Add to flour and mix well.
- Add more eggs one at a time if needed until pie-like dough forms.
- Blend in diced tomatoes, olives, scallions.
- Separate into 2 pieces. About 3/4 to line pan and 1/4 to cover.
- Oil 13x9x2 pan lightly.
- Roll out dough on well floured surface to about 1/4 inch and line pan.
- Cover pan and remaining dough with towel to keep from drying out.
- FILLING:
- Preheat oven to 350°F.
- In medium pan bring broth and butter to just a boil.
- Remove from heat, stir in couscous and cover for 5 minutes.
- Put couscous in large bowl to cool to room temperature.
- Put oil in heated pan, add garlic and eggplant.
- Sprinkle on a pinch of salt and pepper.
- Sauté for 6 minutes, stirring. Let cool.
- Mix oregano, thyme, basil, salt, pepper in couscous.
- Mix in grated cheese, scallions, eggplant and shrimp.
- Beat eggs and sir well into mixture.
- Pour into crust line pan.
- Cover with top crust and seal around edges with a fork.
- Cut 3-4 1-inch slits on top.
- Bake about 1 hour. Crust will brown and pull away from sides.
- Can be served warm or cold. We liked it cold.
- Serve in slices.
- SAUCE:
- Put remaining tomatoes in blender and process to a sauce. Add a little olive oil if needed.
- Serve with a spoon to be drizzled on a slice.
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