Spicy ORANGE SHRIMP with BROCCOLI COUSCOUS
about 6 oz. broccoli crown, cut into florets.............................1 navel orange
1 box couscous (mine was 5.8 oz ~ Roasted Garlic & Olive Oil) or 1 cup couscous
1 tsp. ground ginger...................................................................Kosher salt and pepper
1-1/4 cups boiling water.............................................................1 can water chestnuts
3 tsp. extra-virgin olive oil..........................................................2 tsp. minced garlic
3 tsp. sweet chili sauce (Asian aisle).............................................1 tsp. hot sauce
about 20 large shrimp.................................................................2 green onions, sliced
***
In a food processor, finely chop the broccoli. Put it into a medium bowl with about 1/2 tsp. Kosher salt and a little black pepper (don't add salt & pepper if you're using a package of couscous with flavoring). Add the couscous (plus package flavoring mix, if using a package) and mix to combine it well. Pour the boiling water and 1 tsp. of the olive oil over the top; cover it and let it sit on the counter for about 10 minutes.
Prep Work: Meanwhile, peel the orange. Quarter it, then slice it as thinly as you can. Set aside. ** If you have raw shrimp, you'll need to clean (de-vein) it. ** Water Chestnuts: need to be sliced and cut in half (or use a can of chopped water chestnuts).
Heat the last 2 tsp. of olive oil in a large skillet over medium-high heat. Add the shrimp and season with about 1 tsp. Kosher salt and some pepper. If your shrimp is RAW, cook it for about 3 minutes ( or until it turns pink ), turning a few times. Then proceed as follows:
If your shrimp is already COOKED, heat the skillet to medium-high with the olive oil in there. Add the cooked shrimp and sprinkle with the garlic and ginger. Cook for about 1-2 minutes. *** Add the water chestnuts, orange pieces, chili sauce and hot sauce. Toss in the pan to coat everything well. Cook for 2-3 more minutes (until everything is hot).
Fluff up your broccoli couscous with a fork. Serve the spicy orange shrimp over the broccoli couscous; and sprinkle with the sliced green onions.
Serves 2-4 ** This is a complete meal, but you could add a green salad with a fruit vinaigrette dressing, or a citrus fruit salad.
For a VEGETARIAN version: Substitute extra-firm TOFU, cut into cubes (about 1/2 package). Proceed as if it were the cooked shrimp in the recipe.