| 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
<75402.3465@compuserve.com> on 15 Jan 97.
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