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Shrimp Couscous with Grilled Eggpant and Peppers

Ingredients

  1. Step 1
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Shrimp Couscous with Grilled Eggpant and Peppers
Calories: 727 Carbohydrate: 76 g Protein: 28 g Fat: 41 g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 1

TAGS

Pastum fourth of july summer shrimp Seafood Green Onion/Scallion Vegetable grill/barbecue father's day memorial day Couscou side pepper Thyme summer Pastum Couscou Thyme Seafood Vegetable pepper Green Onion/Scallion shrimp side grill/barbecue fourth of july memorial day father's day summer Pastum Couscou Thyme Seafood Vegetable pepper Green Onion/Scallion shrimp side grill/barbecue fourth of july memorial day father's day summer Pastum Couscou Thyme Seafood Vegetable pepper Green Onion/Scallion shrimp side grill/barbecue fourth of july memorial day father's day

Directions

  1. Step 1 Heat the grill to med-high. Brush the eggplant and pepper with 1 tablespoons olive oil, squeeze juice from half the lemon over them, and spinkle them with salt. Grill them until they have a nice char but are not completely cooked. Bring them in and cut them into bite size pieces.
  2. Step 2 Heat the rest of the olive oil to medium, and add the garlic and shrimp. Cook until the shrimp are just pink but not completely cooked.
  3. Step 3 Add the stock and thyme, a couple of grinds of pepper, bring to a simmer, and add the couscous. Stir, turn off the heat and leave covered for 2-3 minutes.
  4. Step 4 Stir in the eggplant, peppers and juice from the other half of the lemon, as well as the green onion, and cover for an additional 2-3 minutes.
  5. Step 5 Spoon into a bowl, top with toasted slivered almonds, serve and enjoy!