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couscous timbales with shrimp

red pepper coulis

2 red bell peppers, roasted, peeled and seeded
1/2 c chicken broth
1 clove garlic
2 tsp fresh lemon juice
In a blender, combine the roasted peppers, chicken broth and garlic. Process to a smooth puree.
Season with lemon juice. Set aside.


3 T olive oil
1 tsp sweet Hungarian paprika
1/2 tsp ground cumin
2 garlic cloves, minced
1/2 lb medium shrimp, shelled and deveined
1-1 1/2 c chicken broth
1 1/2 c instant couscous
1 red bell pepper, seeded, de-ribbed and finely diced
1/4 c fresh cilantro, minced
3 inner celery stalks, finely diced
1 tsp preserved lemon rind, finely diced
3 tsp fresh lemon juice
fresh ground pepper
  1. Heat olive oil over medium heat. Add the paprika, cumin and garlic. Cook, stirring until fragrant, 1-2 minutes.
  2. Add the shrimp and cook until pink, about 3-4 minutes.
  3. Transfer to a cutting board and cut them into 1/2-inch pieces. Set aside.
  4. Transfer the pan juices to a measuring cup and add chicken broth to make 1 1/2 c. In a saucepan, bring the liquid to a boil, adding the 1 T of olive oil.
  5. Gradually stir in the couscous and remove from heat. Cover and let stand for 5 minutes.
  6. Transfer to a bowl and fluff with a fork. Cool and add the diced pepper, cilantro, celery, lemon rind, lemon juice, pepper and shrimp.
  7. Pack 2/3 c portions of the mixture into six slightly oiled ramekins. Unmold the timbales onto plates and spoon coulis around the base. Garnish with the diced red pepper and cilantro. Recipe by Kitty Morse.

Recipe by Kitty Morse