North African Couscous Paella


Source: Phyllis Eisenberg and Betsy Mullins and Barbara Pistrang

2 T oil
1/2 C chopped red pepper
4 chopped scallions
2 cloves garlic, minced
1 tsp. ground coriander
1/2 tsp. tumeric
1/2 tsp. paprika
2 cups vegetable stock (or less, depending on brand of couscous)
1 cup frozen peas
1 cup couscous
black pepper to taste
pinch cayenne or hot pepper flakes if you want it to be spicy
2/3# raw shrimp or 1 can chickpeas, drained (and/or whatever else you like)

Heat oil, cook peppers, scallion, garlic and spices for 3-4 minutes on medium heat. Add stock, bring to boil. Add peas and shrimp or chickpeas. Bring back to a boil and cook briefly, until shrimp are pink (if you are using shrimp). Add couscous and black pepper. Turn off heat, cover and let sit 5-10 minutes. Fluff with fork.

Note: There should be some juices, but if it is too wet at the end pour some liquid off, or let simmer uncovered for a few minutes until the right dryness.