Pearl Couscous with Seafood - Boma, Animal Kingdom Lodge

Yield: 4 – 6 servings

1 quart (4 cups) Israeli (Pearl) Couscous
3 tablespoons Red Palm Oil or Olive Oil
1/4 cup Red Onion, diced
1 tablespoons Minced Garlic
½ cup Carrots, diced
4 cups Fish Stock
2 cups dry white wine
1 teaspoon Curry Powder
To taste, Red Pepper Flakes
1 tsp Turmeric
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound (1 stick) Unsalted Butter
2 Tbsp Chopped Flat Leaf Parsley
½ cup Tomatoes, diced

1. Add palm oil or olive oil to preheated heavy bottomed saucepan. Add couscous and toast lightly. Add onion, garlic, and carrots, stirring constantly.

2. Add enough fish stock and white wine to cover the couscous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops & shrimp.

3. Continue to add fish stock and white wine as the couscous absorbs all the liquid. Adjust seasoning. (Typically it will take four additions of fish stock to complete the dish.) When couscous is al-dente, take off of heat and add diced butter, stirring continuously. Garnish with chopped flat leaf parsley and diced tomatoes.

*Chefs Note: the method of preparation for this dish is patterned after the preparation method for classical Mediterranean risotto. The liquid in this dish is added in stages as the pro-couscous absorbs the fish stock and white wine.