Ingredients

The following ingredients have 1 Servings
  • 2 thick slices of eggplant
  • 1/2 red bell pepper
  • 4 large shrimp - peeled and cleaned
  • 1 clove garlic - minced
  • 1/4 cup whole wheat couscous
  • 3/4 cup seafood stock
  • 1 lemon
  • 1 teaspoon fresh thyme
  • 2 tablespoons olive oil
  • 2 tablespoons toasted slivered almonds
  • fresh black pepper
  • 2 green onions - chopped

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • Spoon into a bowl, top with toasted slivered almonds, serve and enjoy!