Basque Shrimp Ragout With Couscous
Garlic & Olive Oil
Fish / Seafood
  1. 2 tablespoons olive oil, divided
  2. 1 cup yellow onion slices (1/2 small onion)
  3. 1 can (15-1/2-ounces) diced tomatoes
  4. 12 ounces shelled, deveined shrimp
  5. 1/2 to 1-1/2 teaspoons red pepper flakes
  6. 1 red bell pepper, sliced into 1/4-inch strips
  7. 1 green bell pepper, sliced into 1/4-inch strips
  8. 1 package (5.8 ounces) NEAR EAST® Roasted Garlic and Olive Oil Couscous
Preparation Instructions
  1. In a large skillet, heat 1 tablespoon olive oil 1 minute over medium heat. Add onion slices and sauté 1 minute.
  2. Add tomatoes, shrimp and red pepper flakes. Simmer 5 minutes or until shrimp turn opaque and pink.
  3. Meanwhile, in a second skillet, heat remaining 1 tablespoon olive oil for 1 minute. Add red and green bell pepper slices; sauté for 2 minutes.
  4. Add 1-1/4 cups water and contents of Spice Sack. Bring to a boil.
  5. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff couscous lightly with a fork. Serve shrimp mixture over bed of couscous.
4 Servings
6 Minutes
12 Minutes
Nutrition Information
Calories: 350; Total Fat: 10g; Sodium: 950mg; Total Carbs: 43g; Dietary Fiber: 4g; Protein: 25g;