Recipe(tried): Mediterranean Shrimp Couscous (substitute chicken) for Lisa, NM

Lisa, This is another recipe that came to mind. I think you could substitute chicken for the shrimp in this recipe. I have not actually made this but I have eaten it when a friend of mine doubled it for a party. Everyone seemed to enjoy it. You could just serve it with a green salad. My friend served slightly toasted, brushed with garlic oil, pita triangles with hummus, and a red pepper dip of some kind, and an assortment of olives as part of the appetizer, for those who like olives. Since the party was in July, in New York State, she also served a white sangria as a drink at the party.

Whatever recipe you decide to make, my advice would be to try it first if you have never made it, then you can see if it is doable and whether or not you like it enough to serve it.

Mediterranean Shrimp Couscous

To make the dish ahead, hold out the cheese and peas. Add peas when reheating (so they stay nice and green) and cheese after heating. Reheat dish covered for 15-20 minutes at 350.

4 tsp. olive oil, divided
1 lb. medium shrimp, peeled and deveined (Substitute 1 lb. boneless, skinless chicken breast cut into, maybe 3/4-inch pieces.)
4 cloves garlic, thinly sliced
1/3 cup dry white wine
1 (5.8 oz). Parmesan couscous (Near East brand)
1 cup thawed frozen green peas
3 Tbsp. sundried tomato bits
1/2 cup crumbled feta cheese
1/4 cup minced Italian flat leaf parsley
1/2 tsp. freshly ground pepper

Heat 2 tsp. of oil in large heavy non-stick skillet over medium high heat. Add shrimp and saute 4-5 minutes or until shrimp are opaque. (Chicken may take longer.) Remove from skillet. Reduce heat to low.

Heat remaining 2 tsp. oil in skillet. Add garlic and saute 1 to 2 minutes until tender and beginning to brown.

Stir in 1 1/4 cups water, wine, contents of spice packet from couscous, peas, and tomato bits; bring to a simmer. Cover and simmer 2 minutes. (I use dried tomato and soak it in water to hydrate it rather than tomato packed in oil. "I measure the 1 1/4 cups water to soak the tomato in and then use it in the dish. I like the stronger sundried tomato flavor.)"

Stir in couscous, cover and remove from heat. Let stand 5 minutes. Stir in shrimp, cheese, parsley and pepper. Cover and let stand 5 additional minutes.

Yield: 4 servings