Chef Paulette’s Summer Sicilian Couscous

For the couscous:

Ingredients:

1 cup vegetable or chicken broth or stock

2 tablespoons olive oil, more for drizzling

1 small garlic clove, minced

1 cup couscous (quick cooking/pre-cooked type)

1/4 cup sliced almonds

2-3 sprigs fresh Italian parsley, leaves chopped, stems discarded

Salt & pepper to taste

Directions:

In a sauté pan with at least 2-inch sides, heat the water, 2 tablespoons olive oil, and season with salt. Add the minced garlic. When simmering take off the heat. Stir in the couscous gently spreading out the grains evenly. Cover and let couscous absorb water for about 10 minutes, off the heat.

Fluff couscous with a fork, breaking up the grains well. Add a little olive oil. Stir in the almonds and parsley. Check seasoning and add salt and pepper if needed. Add more olive oil if too dry. Serve warm or at room temperature.

For the Shrimp & Vegetables:

Ingredients:

1 red bell pepper

2 cups grape of cherry tomatoes

1 shallot

1 garlic clove

2 cups shrimp, peeled & deveined

Olive oil for sautéing

Pinch saffron

2-3 sprigs fresh basil

Salt & pepper to taste

Directions:

Cut the pepper in half. Remove the stem, seeds, and pithy membranes. Cut into thick slices, then in to large squares. Cut grape tomato in half lengthwise. Peel and mince shallot & garlic clove.

In a large saute/frying pan, heat 2-3 tablespoons olive oil. Add shallot, sauté 1-2 minutes. Add tomatoes, peppers & garlic (add little more oil if too dry). Sauté 2-3 minutes. Season with salt & pepper. Add shrimp, saffron, and 1 of the basil sprigs. Sauté with for 2-3 minutes. Turn off heat let sit for a few minutes for flavors to blend.

Add couscous to a platter, spreading out a bed for the vegetables. Spread vegetables on top, and tear up remaining basil leaves. Serve.

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