Apricot Shrimp with Fruity Couscous
Recipe from Family Circle

Stir apricots, cranberries, and hazelnuts into couscous to make a pilaf-style accompaniment for the spicy-sweet apricot-glazed shrimp.


Apricot Shrimp with Fruity Couscous


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Prep Time: 15 mins
Total Time: 21 mins
Servings: 6 servings
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Ingredients
 
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  • 2/3  cup  apricot jamOn Sale
  • 2  tablespoons  Worcestershire sauceOn Sale
  • 1/2  teaspoon  garlic powderOn Sale
  • 1/2  teaspoon  red-pepper flakesOn Sale
  • 3  tablespoons  apricot nectar plus 1 cupOn Sale
  • 3  tablespoons  white-wine vinegarOn Sale
  • 1  tablespoon  vegetable oilOn Sale
  • 1-1/2  large  shrimp, with tails (about 24)On Sale
  • 1  cup  vegetable brothOn Sale
  • 1/2  cup  dried apricots, choppedOn Sale
  • 1/3  cup  sweetened dried cranberriesOn Sale
  • 1    box (10 to 12 ounces) plain couscous (see Note)On Sale
  • 1/3  cup  hazelnuts, choppedOn Sale
  • 2  tablespoons  chopped fresh parsleyOn Sale
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Directions
1.
In small bowl, stir together jam, Worcestershire, garlic powder and pepper flakes. Remove 1/2 cup for shrimp. To remaining mixture, add 3 tablespoons nectar, vinegar and oil for dressing couscous.
2.
Heat broiler. Coat broiler-pan rack with nonstick cooking spray.
3.
Line up shrimp in 2 rows, 12 to a row and rounded sides touching. Insert two 12-inch skewers through each row to prevent curling and for easy handling. (If using bamboo skewers, soak in warm water for 30 minutes before skewering shrimp).
4.
Meanwhile, in medium-size saucepan, bring 1 cup apricot nectar, broth, apricots and cranberries to boiling. Add couscous. Cover; remove saucepan from heat. Let stand.
5.
Brush some of reserved 1/2 cup jam mixture onto one side of shrimp.
6.
Broil shrimp, jam side up, for 3 minutes on each side or until cooked through, spreading with remaining jam mixture after flipping.
7.
Once couscous is plumped, after about 5 minutes, fluff with fork. Stir in hazelnuts, parsley and dressing from step 1. Spoon couscous onto platter. Top with shrimp. Serve immediately, or refrigerate to chill.

Note
If using 12-ounce box couscous, increase vegetable broth to 1-1/2 cups.
Nutrition information
Calories 486, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 135 mg, Sodium 399 mg, Carbohydrate 83 g, Fiber 5 g, Protein 23 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Cook Couscous
Since couscous is an ingredient better known in international cuisine than American, some people think of it as "exotic" and shy away from learning how to cook couscous. But this granular pasta with North African roots could hardly be more basic. And it's a cinch to prepare: The fast-cooking variety needs only as long as it takes to soak up boiled water or hot broth -- just a few moments, and it's done.

Recommended Recipe:
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