Scampi on Couscous

Name: Scampi on Couscous
Yield: 4 main-course servings
Ingredients: 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1 small onion, chopped; 1 carrot, peeled and chopped; 3 garlic cloves, minced; 2 (8-ounce) cans chopped tomatoes in their juice; 1 (8-ounce) bottle clam juice; 1/4 cup dry white wine; 1 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; About 1 1/4 cups water; 2 cups plain couscous; 2 pounds large shrimp, peeled and deveined; Juice of 1 lemon; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon dried crushed red pepper flakes

December 9, 2011

It may seem strange to have a dish using couscous (made of semolina flour) in an Italian cookbook, but couscous is actually a staple of Sicilian cooking. Over the centuries, southern Italian—and especially Sicilian—culture has been greatly influenced by North Africa and Greece, and this recipe is a perfect culinary example.

Recipe notes

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