1. Pantry Romesco. 2. Heat almonds in a dry saute pan until they begin to brown slightly. Place the almonds, tomatoes, roasted red peppers, garlic, bread, lemon juice, red pepper flakes and salt in a food processor. Process until pureed and add olive oil to thicken. (If calories are important, cut out or cut back on the oil.). 3. Couscous. 4. Place couscous in a large bowl. Add dried parsley and heated chicken broth (I just added 1 tsp of chicken soup base to 1 cup of boiling water), cover and let sit for five minutes. 5. Saute shrimp in a small amount of oil until pink, add about a cup of the Romesco sauce, stir and serve on top of couscous. Leftover sauce goes into the fridge for fish, eggs, or whatever you wish. ---------------------------------------------------------------------------
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