Ingredients
- 2 Cups Couscous
- 2 1/3 Cups Cold Water
- 1 Pound Raw Shrimp (With Shells)
- 1/2 Cup Diced Tomato
- 2 Green Zuchinni
- 1 Eggplant
- 1/2 Bunch Tarragon
- 1/2 Bunch Dill
- Pepper
- Salt
- Cayenne
- 1/3 Cup Olive Oil
- Lemon To Garnish
Instructions
Step 1
Pour the dry couscous into a glass or stainless steel mixing bowl. Add the olive oil, cayenne, and salt. Stir until all the grains of couscous are coated with oil. Tear off a large piece of foil, enough to tightly cover the bowl, and set beside bowl so it's ready when needed.
Step 2
Add 1 tbsp olive oil to a large skillet and place over high heat. When the oil begins to smoke add the shrimp and saute for a minute on each side, or until almost cooked through (the shrimp will finish cooking with the couscous). Remove and add to the bowl of couscous.
Step 3
Return the pan to the stove over medium heat add the onions and zucchini to the pan. Saute for 3-4 minutes until the onions become translucent and the zucchini starts to soften. Add the tomato, water, and herbs. Raise the heat to high and bring to a boil.
Step 4
Pour the this mixture over the couscous and very quickly cover with the foil; wrap tightly and let sit for 10 minutes. Remove foil and fluff the couscous with the tip of a fork to separate all the grains and combine all the ingredients. Spoon onto serving plates and serve with a lemon wedge.
