Shrimp and Mussels with Couscous

By slane2

Ingredients

• 1 T olive oil
• 1 C sliced leeks
• 1/2 C diced carrots
• 1 can (19 oz.) stewed tomatoes
• 1 t minced garlic
• 1 C green bell pepper strips
• 1 lb. fresh mussels, cleaned and debearded
• 1 1/2 C quick-cooking couscous
• 12 large cooked shrimp

Details

Servings 4

Preparation

Step 1

In a large saucepan or dutch oven, heat oil over medium-high heat. Add leeks and saute for 2-3 minutes. Add carrots, tomatoes, and garlic, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

Add green pepper strips and mussels. Cook, covered, for about 5 minutes or until mussels have opened. Discard any mussels that have not opened.

Meanwhile, cook couscous according to package directions.

Add shrimp to mussel mixture. Cook for 2 minutes or until heated through. Serve over couscous.