INGREDIENTS

INSTRUCTIONS

STEW: Thoroughly wash leeks. Using white and light green parts only, slice
leeks in half lengthwise and cut into 1/2-inch dice. In a stock pot, heat
oil over medium heat. Add leeks and garlic; saute, stirring, until
translucent, about 7 minutes. Add seeded and finely chopped jalapeno,
peeled carrots which have been cut into a 1/4-inch dice, spices, and salt;
lower heat to medium-low and cook until carrots are medium tender, 4 to 5
minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower
heat to medium; cook 5 minutes. Stir in shrimp and scallops; cook until
just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over
Couscous Pilaf. COUSCOUS: If using Israeli couscous, bring 2 1/2 cups water
to a boil in a medium saucepan; if using regular couscous, reduce amount of
water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and
butter over medium-low heat. Add onions and cook until lightly browned,
about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute
more. Stir in couscous, salt, pepper, and boiling water. Cover and simmer
over low heat until tender and water is absorbed, about 10 minutes. Add
parsley and serve with the Shrimp and Scallop Stew. Makes 4 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 207 Calories (kcal); 13g Total Fat; (68% calories from fat);
2g Protein; 12g Carbohydrate; 8mg Cholesterol; 1486mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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