Apricot Shrimp with Fruity Couscous

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

from Family Circle

Apricot Shrimp with Fruity Couscous
Servings: 6 Prep 15 mins Broil 6 mins

Ingredients

  • 2/3 cup apricot jam
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red-pepper flakes
  • 3 tablespoons apricot nectar plus 1 cup
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds large shrimp, with tails (about 24)
  • 1 cup vegetable broth
  • 1/2 cup dried apricots, chopped
  • 1/3 cup sweetened dried cranberries
  • 1 10 - 12 ounce box plain couscous (see Note)
  • 1/3 cup hazelnuts, chopped
  • 2 tablespoons chopped fresh parsley

Make It

1. 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.

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

3. 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).

4. 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.

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

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

7. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 486, Fat, total (g): 8, chol. (mg): 135, sat. fat (g): 1, carb. (g): 83, fiber (g): 5, pro. (g): 23, sodium (mg): 399, Percent Daily Values are based on a 2,000 calorie diet.
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