St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Couscous Salad with Grilled Shrimp Scampi

From Every Day with Rachael Ray, August - September 2006

4 SERVINGS
PREP TIME 25 min; COOK TIME 8 min
Ingredients
        
                2 garlic cloves, finely chopped
                2 tablespoons plus 1/4 cup extra-virgin olive oil
                1 pound large shrimp, peeled and deveined
                Salt and freshly ground pepper
                One 10-ounce box couscous
        
                1 ½ cups chicken broth or water
                Juice and grated zest of 1 lemon
                1/4 cup flat-leaf parsley, chopped
                1 seedless cucumber, peeled and chopped
        
1. In a medium bowl, toss half of the garlic with the 2 tablespoons of
olive oil and the shrimp. Preheat a grill or grill pan to medium-high.
Skewer the shrimp, season with salt and pepper and grill, until cooked
through, about 2 minutes on each side. Set aside.
2. In a microwavable dish, stir the couscous with the chicken broth
and season to taste with pepper. Microwave the couscous on high for 4
minutes; fluff with a fork.
3. In a small bowl, stir together the lemon juice and lemon zest, the
remaining garlic and the parsley. Whisk in the remaining ¼ cup of
olive oil and toss with the cucumber. Spoon the dressing over the
couscous, adjust the seasoning and top with the grilled shrimp.




Date: Sat, 22 Jul 2006
From: "Sr. Gloriamarie Amalfitano" 
To: anglican@stsams.org 
Subject: Re: [Anglican] Is Chocolate Pudding Racist?