Shrimp and Scallop Couscous
2 medium zucchini, julienned
1 medium green pepper, julienned
2 T. OLIVE MILL Basil oil
3 plum tomatoes, chopped
4 green onions, chopped
3 t. chili powder
1 garlic clove, minced
½ t. dried oregano
½ lb. uncooked medium shrimp, peeled and deveined
½ lb. bay scallops
¼ t. salt
1/8 t. pepper
Hot cooked couscous
Thinly sliced fresh basil leaves
In a large skillet, sauté zucchini and green pepper in oil until tender. Add tomatoes, onions, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turns pink. Serve with couscous. Garnish with basil.
