Egyptian Toasted Pine Nut Couscous With Garlic Shrimp

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb large shrimp (fresh or frozen)
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried tarragon, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon old bay seasoning (or celery salt)
• 1/2 cup pine nuts, toasted
• 1 (5 5/8 ounce) package couscous
• 1 1/4 cups chicken broth
• 2/3 cup sliced green onion
• 1/3 cup lemon juice
• 1/4 cup melted butter
• 1 (6 ounce) package baby spinach
• shredded parmesan cheese

Recipe

• 1 peel, devein and rinse shrimp if needed, and then pat dry.
• 2 place shrimp in a large self-sealing plastic bag.
• 3 add oil, garlic, tarragon, thyme and old bay seasoning and seal bag.
• 4 gently turn and 'massage' the bag to coat the shrimp with the marinade.
• 5 refrigerate for at least one hour.
• 6 prepare the couscous according to the package directions, substituting the chicken broth for the water.
• 7 stir the pine nuts and onions into the couscous and set aside.
• 8 combine the lemon juice and butter in a bowl, and set aside.
• 9 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).
• 10 pour half of the butter over the shrimp.
• 11 to serve, divide the spinach among individual bowls.
• 12 spoon the couscous onto the spinach.
• 13 arrange the shrimp on the couscous and pour the remaining lemon butter over everything. sprinkle with shredded parmesan.