Shrimp with Vegetables and CousCous

This is an easy week night meal that is full of vegetables.

2 cups broccoli florets, fresh is best
1 zucchini seeded and cut into strips
1 green bell pepper seeded and sliced into strips
1/2 onion cut into strips
3 cloves garlic minced
1 pound shrimp peeled and deveined
1 teaspoon cumin
1/2 teaspoon Kabsah seasoning, Moroccan 7 spice, all spice and black pepper
1 teaspoon salt
1/4 teaspoon ground ginger and Moroccan saffron
2 boxes instant couscous
1 can chicken broth
1 can water
1 tablespoon tomato paste
1 can chick peas

Add the vegetables to a heavy bottom skillet over medium high heat drizzle with olive oil. Cook for about 5 minutes. Mix the shrimp with the spices in a medium bowl. Set this aside. Add the tomato paste to the pan and stir well. Let this cook for a minute or two. Add the shrimp to the pan. Add the chicken broth to the same bowl and mix the seasoning packets from the couscous to it. Mix well and pour this into the pan. Add in the couscous, bring to a simmer remove from heat, cover and let sit for at least 5 minutes. For more on this recipe or more email me at alesia.leach@gmail.com