Monday, August 31, 2009

Cumin and coriander rubbed grilled shrimp over Israeli cous cous

Peel a pound of large shrimp and add equal parts ground cumin and coriander, a little salt and pepper and olive oil and put in a ziplock bag . shake it around to cover all the shrimp and let marinate for at least an hour

Take 1 cup of Israeli Cous cous and sautee in 1 tablespoon of butter over medium heat until a lot of the cous cous is brown .

Add 1 small chopped onion and cook until the onion is translucent.

Add 2 cups chicken broth , bring to a boil and then reduce to simmer and cook till the cous cous is tender - 20 min.

Grill the shrimp over charcoal and add fresh chopped herbs to serve.

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