| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Canadian | 1 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil (15ml) |
| 2 | Cloves garlic, minced | |
| 1 | md | Onion, chopped |
| 2 | sm | Zucchini, chopped |
| 1 1/4 | ts | Curry powder (6ml) |
| 1/4 | ts | Salt (1ml) |
| 1/4 | ts | Pepper (1ml) |
| 12 | oz | Shrimp (375g) |
| 1 1/2 | c | Couscous (375ml) |
| 1 | md | Apple, chopped |
| 1/3 | c | Raisins (75ml) |
| 2 | c | Chicken stock (500ml) |
| 1/4 | c | Plain yogurt, optional (50ml) |
INSTRUCTIONS
4 Servings. Canadian Living, November 1996. Heat oil over medium heat; cook garlic, onion, zucchini, curry powder, salt and pepper, stirring occasionally, for 5 minutes or until onion is softened. Add shrimp, couscous, apple and raisins; stir to coat. Pour in stock; bring to boil, stirring often. Remove from heat, cover and let stand for 5 minutes. Fluff with fork. Serve dolloped with yogurt (if using). Notes: I replaced the apple and raisins with green peas. Instead of yogurt I used a generous sprinkle of fresh lemon juice. Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <[email protected]> on 15 Jan 97.
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