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Author Notes: I made this for my dinner last night - so the recipe serves 1. If you'd like to feed, say, your family, just multiply by the number of people involved! I grilled my eggplant and pepper for this recipe, but if you don't have a grill at the constant ready, you can also broil or sear them (though the flavor from the grill adds a whole 'nuther dimension of flavor). Also, I would have used lemon thyme had my plant not succumbed to the heat last summer, so I used my regular thyme. Either will work, but given a choice, choose lemon. —aargersi
- 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
- 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!
- This recipe was entered in the contest for Your Best Home Alone Dinner
- This recipe was entered in the contest for Your Best Couscous Dish
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