Photo by: Amber
Chile Spiked Seafood Couscous
Food Ingredients:
2 medium zucchini, cut julienne (matchsticks) 12 inches spears fresh asparagus, cut into 1 pieces 2 teaspoons Canola oil 1 can (15 oz) fire roasted diced tomatoes 2 large leeks, cut horizontal and thinly sliced 2 tablespoons chile garlic sauce (can be found in the ethnic food aisle of your grocery store.) 3 teaspoons chili powder 1/2 pound medium shrimp, uncooked 1/2 pound Bay scallops, uncooked salt and pepper to taste 3 cups couscous, prepared without the fat 2 tablespoons shredded Parmesan cheese 1 teaspoon Italian seasoning
Recipe preparation:
1 In a large skillet, saute leaks and garlic together in heated oil until softened, about 7 minutes. 2 Add zucchini and asparagus, continue to saute until tender. Add the tomatoes, red chile sauce, and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. 3 Stir in the shrimp, scallops, salt and pepper. Return to a boil. 4 Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with green onions, if desired. 5 For couscous make according to box directions, minus fat. Stir in Parmesan cheese and seasonings while couscous is hot, just before serving.
Recipe source: Foodista recipe
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