Tell a Friend

Tell a Friend About Real Family Real Food!

Do you have a friend that could use a little help at mealtime? Maybe needs a few new ideas? Could use a real time savings? Enter their address below and we will let them know about Real Family Real Food today!

Error: You cannot send that many emails in such a short period of time.

Monday: Spiced Shrimp & Scallop Skewers over Couscous

This dinner can be prepared ahead and the amounts can be adjusted easily. You can broil or grill the skewers before you go or pack them up and grill them at the party! Note: Keep the couscous in an airtight container so that it doesn’t dry out. 
Serves: 4     Prep: 30     Cooking: 25


For the Skewers
¾ lb medium shrimp, peeled and deveined
½ lb sea scallops
1 yellow squash, cut into ½” rounds
2 small zucchini, cut into ½” rounds
1 red onion, quartered and separated
2 lemons, sliced thin
4 tablespoons olive oil
2 tablespoons chopped fresh oregano – or 1 tablespoon dried
2 teaspoons sesame seeds1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon cayenne
30 wooden skewers
For the Couscous
1 tablespoon olive oil
1 cup shallots, chopped
1 teaspoon salt
1 cup couscous
½ cup pine nuts
½ cup yellow raisins


Prep Opportunity
Soak the wooden skewers for 30 minutes.
Chop all the vegetables.
Pour 2 tablespoons olive oil into a large 9x13 baking dish – this is where you will place the skewers when they are completed.
Starting with the shrimp, thread one on to two parallel skewers.  Next, add a slice of lemon (fold it in half if you can) and then another shrimp. Continue until they are all threaded. As each skewer is completed, place it in the baking dish and turn to coat with oil.
Next, do the same with the scallops. Add to the baking dish and coat with oil.
In a small bowl, mix the oregano, sesame seeds, cumin, salt and cayenne. Sprinkle it all over the shrimp and scallop skewers – both sides.
Lastly, thread the squashes, peppers and onions. Stack them separately from the seafood.
Preheat broiler (or grill, if that’s what you are using). Place the top rack approximately 6” from the broiler element.
Oil the broiling pan and place on the rack to heat for 5 minutes.
Meanwhile, in a small saucepan, heat the oil for the couscous over medium heat. Add the shallots and cook for 3 minutes.
Add water and salt. Bring to a boil.
Stir in couscous and raisins, cover and remove from heat. Set 5 minutes.
Remove hot pan from the oven and place the shrimp and scallops skewers on it – it should sizzle.
Place under broiler for 3 minutes, flip and broil 2-3 minutes more – watch them.
Next, place the veggie skewers in the baking dish and coat with olive oil and spices. Add a sprinkle of salt.
Place veggie skewers on the broiling pan and broil for 4 minutes per side. Again, watch them.
Fluff the couscous with a fork and add pine nuts. Cover until ready to plate.
To serve, place skewers over a fluffy bed of couscous.