Pan-Seared Shrimp and Vegetables with Spinach-Couscous and Garlic Oil

If you love

shrimp and garlic, put them together, along with fresh vegetables and tender

couscous, for a fast, healthful, and simple dinner loaded with great flavor.

Gently simmering the olive oil with chopped garlic then straining it through a

sieve infuses the oil with that delicious garlicky taste without actually

including pieces of the chopped bulb in the dish.

Note: the ratio of chicken broth to

couscous is a little tighter in this recipe because the fresh spinach will

release its own water, adding to the total amount of liquid the pasta needs to

absorb.

Preparation

Heat a

small skillet over medium-low heat. Add 3 tablespoons of oil and the garlic.

Bring to a slight simmer, reduce the heat to low, and cook slowly 5 minutes until

the garlic begins to brown. Remove from the heat and cover the pan.

Garlic and Oil

Bring the

broth to a boil in a small saucepan. Stir in the couscous and spinach and

season with salt. Remove from the heat and cover the pan. Let steam 10-12

minutes, until the couscous has absorbed the liquid. Stir the cooked mixture,

combining the couscous and spinach well.

Couscous and Spinach Beginning to CookCooked Couscous and Spinach Meanwhile,

heat a medium skillet over medium-high heat and add the remaining 1 tablespoon

of oil. Add the shrimp, bell pepper, and peas and season with salt and pepper.

Cook,

stirring often, until the shrimp is seared and just cooked through and the

vegetables are crisp-tender, 4-5 minutes.

Shrimp and Vegetables Beginning to CookCooked Shrimp and Vegetables Hold a

sieve over a small bowl and strain the garlic-oil through it. (Discard the

garlic.)

Strained Browned Garlic

To serve, divide the spinach-couscous between 2

shallow bowls and top each with shrimp and vegetables. Spoon the garlic oil

over both and serve right away.