Ingredients
1 medium sweet red pepper, chopped1 tablespoon canola oil6 green onions, thinly sliced4 garlic cloves, minced2 cans (14-1/2 ounces each) vegetable broth2 teaspoons ground coriander1 teaspoon ground turmeric1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper2 pounds uncooked medium shrimp, peeled and deveined2 cups uncooked couscous2 cups frozen peas, thawed1 tablespoon butter2 tablespoons chopped almonds, toasted2 tablespoons minced fresh parsleyLemon wedges
Preparation
In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer.
Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter.
Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.
