Before Thanksgiving

Today is Thanksgiving and it will be jam-packed with food. One of my friends once said that Thanksgiving was her favorite holiday, because all you had to do was eat. In contrast to turkey and pie, last night's dinner was shrimp and couscous. Glenn was skeptical, but the couscous turned out terrific! Full disclosure: the couscous is a slight variation on the recipe from the box it came in.

Lemon-Parsley Couscous

• 3/4 c. Israeli couscous (I picked mine up at Trader Joe's)
• 1 c. chicken stock
• 1 bay leaf
• 1/2 cinnamon stick
• 1 cippolinne onion, minced (recipe called for shallots, but I didn't have any!)
• handful of pine nuts, toasted
• handful of raisins
• 2-3 tbsp parsley, finely chopped
• zest of 1/2 lemon
• salt & pepper to taste
• 1 tbsp butter

Saute the onion and butter on med heat until translucent. Add the couscous and saute 1-2 mins until it is lightly toasted. Add the chicken stock, bay leaf, cinnamon stick and salt to taste. Bring to a boil and then cover and reduce to a simmer, until all liquid is absorbed (about 5-10 mins). Toss with lemon zest, pine nuts, parsley and raisins.

Lemon-Pepper Shrimp

• 1/2 lb med shrimp, cleaned & de-veined
• 1 clove garlic, minced
• zest & juice of 1/2 a lemon
• olive oil
• salt & pepper

Heat a saute pan and olive oil on med-high heat. Add shrimp and saute 2 mins, add garlic, salt & pepper and continue sauteing until shrimp turn pink. In the final minute of cooking, add the lemon juice and zest. Serve over couscous.