Gingery Shrimp and Couscous

Gingery Shrimp and Couscous
Quentin Bacon
Serves 4| Hands-On Time: 30m | Total Time: 30m



  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
  3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
  4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.
  5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
  6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.
By Kate Merker,  June 2007

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