1 Lb of large shrimp, cleaned & cooked
2 cups of couscous
3 cups College Inn chicken broth
1/2 tsp salt
1/2 cup of chopped dark raisins
1/2 cup chopped fresh flatleaf parsley
1/2 cup chopped scallions
2 large fresh tomatoes, chopped
1 large clove of garlic, chopped
3 to 4 tbsp extra virgin olive oil
1/4 cup wine vinegar
1 tsp dijon mustard
pinch of sugar
fresh ground black pepper to taste
1/2 cup pine nuts
Combine broth, salt and raisins and heat until raisins are tender.
stir half the broth into couscous in a large bowl and stir.
Add remaining broth to bowl, stir thoroughly and let sit for 30
In a blender, combine garlic, oil, vinegar, mustard, sugar and pepper. blend until smooth.
Stir sauce into couscous along with parsley, scallions, tomatoes,
pine nuts and shrimp. Serve warm or cold. Serves 8.