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 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.

Emma Church