Author Notes: I made this for my dinner last night – so the recipe serves 1. If you’d like to feed, say, your family, just multiply by the number of people involved! I grilled my eggplant and pepper for this recipe, but if you don’t have a grill at the constant ready, you can also broil or sear them (though the flavor from the grill adds a whole ‘nuther dimension of flavor). Also, I would have used lemon thyme had my plant not succumbed to the heat last summer, so I used my regular thyme. Either will work, but given a choice, choose lemon. —aargersi
Serves: 1
Ingredients
-
2
thick slices of eggplant
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1/2
red bell pepper
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4
large shrimp – peeled and cleaned
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1
clove garlic – minced
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1/4
cup whole wheat couscous
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3/4
cup seafood stock
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1
lemon
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1
teaspoon fresh thyme
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2
tablespoons olive oil
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2
tablespoons toasted slivered almonds
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fresh black pepper
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2
green onions – chopped
Directions
- Heat the grill to med-high. Brush the eggplant and pepper with 1 tablespoons olive oil, squeeze juice from half the lemon over them, and spinkle them with salt. Grill them until they have a nice char but are not completely cooked. Bring them in and cut them into bite size pieces.
- Heat the rest of the olive oil to medium, and add the garlic and shrimp. Cook until the shrimp are just pink but not completely cooked.
- Add the stock and thyme, a couple of grinds of pepper, bring to a simmer, and add the couscous. Stir, turn off the heat and leave covered for 2-3 minutes.
- Stir in the eggplant, peppers and juice from the other half of the lemon, as well as the green onion, and cover for an additional 2-3 minutes.
- Spoon into a bowl, top with toasted slivered almonds, serve and enjoy!
/bbea38eb-3a6f-4cda-9149-3fb739ae0a32--006.JPG "Shrimp Couscous with Grilled Eggpant and Peppers 2")
