Cousin Couscous

As if Sabrina hadn't just brought me an adorable Halloween decoration (a shabby chic little hanging sign that says "Spooky") and a bag of Habenero Doritos the night before, she came the following night bearing homemade gifts! Her famous dish! Yum! Being on "bed rest" (ordered to have my ankle above my heart) for 5 days never tasted so good! Thanks for picking up the vicodin too---and declaring that I am on
"vic-ation." Too funny!

Shrimp and Scallop Stew with Israeli Couscous
















Ingredients
2 large leeks, white and light green parts only, washed
2 tablespoons olive oil
2 teaspoons chopped garlic (about 3 cloves)
1 teaspoon finely chopped seeded jalapeño pepper
1 medium carrot, peeled and cut into 1/4-inch dice
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 cups chopped tomatoes (carton tomatoes taste best, such as Pomi), with juice
2 cups Israeli couscous
1 cup dry white wine
3/4 pound medium shrimp, shelled and deveined, tail section left on
3 tablespoons fresh coarsely chopped cilantro leaves


Directions
Slice leeks in half lengthwise, and cut into 1/2-inch dice.
In a stockpot, heat oil over medium heat. Add leeks and garlic; sauté, stirring, until translucent, about 7 minutes. Add jalapenos, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes. Add tomatoes, couscous, wine, and 1 cup water. Bring to a boil, and lower heat to medium; until couscous is soft.
Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro.