6 oz. Couscous (North African Pasta)
2 oz. oil
T minced garlic
1/2 diced onion
6 oz can of coconut milk
1 T curry powder
1 lb. shelled, deveined shrimp (any kind).
Bring 12 oz of water to a boil in lidded pan and add the couscous. Let return to boil and take off the heat and set aside. Do not stir.
In medium skillet at medium high heat sauté onions and garlic in any oil or fat until brown. Stir in coconut milk. As the coconut milk begins to bubble stir in curry powder. Let that start to boil and stir in shrimp. Stir shrimp until it turns pink, which is likely less than 90 seconds, or if the shrimp is precooked maybe 30 seconds to heat through. Turn off the heat.
Curry spiciness increases with time and heat, so don’t be fooled by an early taste of the curry. Give the curry time to ripen in the pan, taste toward the end of the process. if it is not spicy enough, then add more to taste, again, giving time before you check.
This is such a simple dish, you can throw in other spices and ingredients, like caraway seeds and sliced olives. Look through your fridge and spice rack to see what will give contrast to the bright yellow of the curry, like dill or black pepper, or both. Parsley garnish is nice. This is a great basic dish upon which you can be creative. The three basic ingredients are couscous, coconut milk and curry; you can swap any meat or fish for the shrimp, or even make it vegetarian.
The couscous is ready when it looks like a porridge and the water has been absorbed, usually no more than five minutes.
A glass custard cup is about 6 oz, so if you use that to measure the dry couscous, it makes a nice form for the cooked couscous. In any event mound the couscous between four bowls or plates and divide up the shrimp curry over the couscous.
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