Best Egyptian Toasted Pine Nut Couscous With Garlic Shrimp Recipes

EGYPTIAN TOASTED PINE NUT COUSCOUS WITH GARLIC SHRIMP

Steps:

• Peel, devein and rinse shrimp if needed, and then pat dry.
• Place shrimp in a large self-sealing plastic bag.
• Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag.
• Gently turn and 'massage' the bag to coat the shrimp with the marinade.
• Refrigerate for at least one hour.
• Prepare the couscous according to the package directions, substituting the chicken broth for the water.
• Stir the pine nuts and onions into the couscous and set aside.
• Combine the lemon juice and butter in a bowl, and set aside.
• Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough).
• Pour half of the butter over the shrimp.
• To serve, divide the spinach among individual bowls.
• Spoon the couscous onto the spinach.
• Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.

TOASTED PINE NUT AND PARMESAN COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• Topping: Heat the oil in a shallow pan.
• Cook"topping" ingredients except parmesan until the garlic becomes golden.
• Mix the warm topping with the couscous.
• Toss with parmesan cheese.
• Serve immediately.