1. Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute. 2. Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes. 3. Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. 4. Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
