Couscous, although typically thought of as an African dish, belongs to Sicilian tradition, too, and is almost always served with the seafood that is so bountiful in that area.
1 cup water
2/3 cup uncooked couscous
2 teaspoons olive oil
3/4 cup chopped onion
4 garlic cloves, minced
1 1/4 pounds large shrimp, peeled and deveined
1 (14.5-ounce) can petite diced tomatoes, undrained
1/4 cup coarsely chopped pitted kalamata olives
1/4 cup dry white wine or fat-free, less-sodium chicken broth
1 tablespoon capers
1/2 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
How to Make It
Bring 1 cup water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes or until water is absorbed. Fluff with a fork; keep warm.
While water boils and couscous stands, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add shrimp; sauté 2 minutes or until just done. Add tomatoes and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; stir in parsley and basil. Serve over couscous.
Note: To prepare couscous in the microwave, add 1 cup water to a 2- or 4-cup glass measure. Microwave at HIGH 1 to 2 minutes or until boiling; stir in couscous. Cover with plastic wrap, and let stand 5 minutes or until water is absorbed. Fluff with a fork.