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Ingredients: 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
Directions:
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
minutes. 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.
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