2 tbsp butter
1/2 large sweet onion, chopped small
3 cloves of garlic, minced
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 cup couscous
450g deveined peeled medium shrimp (take the tails off)
1 cup grape tomatoes
1 cup vegetable broth
4 cups baby spinach
1. In large saucepan, melt butter over medium-high heat; cook onion, garlic, paprika, salt and pepper, stirring occasionally, until softened, about 5 mins.
2. Add couscous; toast for 2 mins. Stir in shrimp, tomatoes and broth; bring to a boil. Cover and turn off heat;let stand on burner until no liquid remains and shrimp are pink, about 5 mins. Stir in spinach.
I often tear out recipes from magazines and save them for a later date. Was going through the massive binder today of to-make recipes and found this one. Delicious! Wish I could say which magazine, apparently my ripping skills aren’t up to par as the name of the magazine is missing. Just know its from the September 2013 issue of Canadian something. Oops. Anyway, enjoy!