Ingredients

Ingredients

• 10 oz Shrimp
• 1 15-Ounce Can Chickpeas
• 1 c Yellow Couscous
• 1 15-Ounce Can Diced Tomatoes
• 2 Garlic
• 2 Scallions
• 2 tbsp Verjus Blanc
• 1 1/2 tsp Calabrian Chile Paste
• 1 tbsp Capers

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas.

2

Cook the couscous:

In a small saucepan, combine the couscous and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover to keep warm.

3

Start the stew:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the liquid has cooked off.

4

Add the tomatoes & chickpeas:

Add the tomatoes (carefully, as the liquid may splatter), chickpeas, and capers. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Season with salt and pepper to taste.

5

Add the shrimp & finish the stew:

While the stew cooks, pat the shrimp dry with paper towels; season with salt and pepper. Place the seasoned shrimp on top of the stew in an even layer. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

6

Serve your dish:

Serve the finished stew with the cooked couscous. Top with a drizzle of olive oil. Garnish with the sliced green tops of the scallions. Enjoy!