North African Couscous Paella

Ingredients:

• 2 tbsp. Vegetable Oil
• 1/2c. chopped red bell peppers.
  
• 4 scallions, chopped
• 2 cloves of garlic, minced
• 1 tsp. ground turmeric
• pinch of cayenne
• 2c. vegetable stock or water
• 1/2 fresh shrimp (or 3/4 lb of five spice tofu)
• 1c. frozen or fresh peas
• 1c. uncooked couscous
• 1tbsp. butter
  
• salt and pepper to taste

~Heat oil in a 2-quart saucepan with peppers, scallions, garlic, coriander, turmeric, and cayenne. Medium heat for 3-4 min.
~Stir in the stock/water and tofu/shrimp. Cook for 3-4 min until the shrimp is pink or tofu is hot.
~Stir in peas and cook for another minute.
~Mix in the couscous and butter. Cover and remove from heat for 5 min.
~Uncover the pan and fluff the couscous with a fork. Garnish with parley, toasted almonds, or lemon wedges.

Comments:
This dish is from the Moosewood Restaurant cookbook. It is absolutely delicious, and has a pleasing colorful look that will impress guests. Under 20 min and you will have an amazingly flavorful meal. Replace the shrimp with tofu and the butter with olive oil, and you have the vegan option to this meal. Though, of course, I highly recommend shrimp! This is one of those recipes where it is well worth it to spend the extra cash on fresh shrimp over frozen.