Shrimp and Scallop Couscous (with zucchini)

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings

2 medium zucchini, julienned
1 medium green pepper, julienned
2 tablespoons olive oil
3 plum tomatoes, chopped
4 green onions, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked couscous
Thinly sliced fresh basil leaves, optional

1. In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

2. Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

From Taste of Home