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
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Ingredients
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2
thick slices of eggplant
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1/2
red bell pepper
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4
large shrimp - peeled and cleaned
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1
clove garlic - minced
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1/4 cup
whole wheat couscous
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3/4 cup
seafood stock
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1
lemon
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1 teaspoon
fresh thyme
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2 tablespoons
olive oil
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2 tablespoons
toasted slivered almonds
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fresh black pepper
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2
green onions - chopped
Directions
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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.
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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.
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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.
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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.
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Spoon into a bowl, top with toasted slivered almonds, serve and enjoy!
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