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

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Ingredients

Directions

  • 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.

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  • Heat broiler. Coat broiler-pan rack with nonstick cooking spray.

  • 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).

  • 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.

  • Brush some of reserved 1/2 cup jam mixture onto one side of shrimp.

  • Broil shrimp, jam side up, for 3 minutes on each side or until cooked through, spreading with remaining jam mixture after flipping.

  • 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.

Nutrition Facts

486 calories; 8 g total fat; 135 mg cholesterol; 399 mg sodium. 83 g carbohydrates; 23 g protein;

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