Egyptian Toasted Pine Nut Couscous with Garlic Shrimp

Name: Egyptian Toasted Pine Nut Couscous with Garlic Shrimp
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 lb large shrimp; 1 tbsp olive oil; 4 garlic cloves; 1 tsp dried tarragon; 0.5 tsp dried thyme; 0.25 tsp Old Bay Seasoning; 0.5 cup pine nuts; 1 package couscous (5 5/8 ounce); 1.25 cup chicken broth; 0.667 cup sliced green onion; 0.333 cup lemon juice; 0.25 cup melted butter; 1 package Baby Spinach (6 ounce); shredded parmesan cheese

Prawns, pine nuts and couscous cooked in a pan. Finish with shredded parmesan.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 60 min · Cook 5 min · 65 min total
Difficulty: medium

1
Peel, devein and rinse shrimp if needed, and then pat dry. Place shrimp in a large self-sealing plastic bag.
2
Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and 'massage' the bag to coat the shrimp with the marinade.
3
Refrigerate for at least one hour. Prepare the couscous according to the package directions, substituting the chicken broth for the water.
4
Stir the pine nuts and onions into the couscous and set aside. Combine the lemon juice and butter in a bowl, and set aside.
5
Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough).
5 min
6
Pour half of the butter over the shrimp. To serve, divide the spinach among individual bowls.
7
Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.