Chilled Shrimp And Couscous

• Shrimp and Couscous
• 2 cups pearl (Israeli) couscous
• 1 cup chicken stock
• 1 cup water
• 1.5 pounds uncooked shrimp, peeled an deveined
• 1/2 yellow bell pepper, chopped
• 1/2 sweet red pepper, chopped
• 2 garlic cloves, minced
• 4 ounces Tazzo ham (substitutes: procuitto or sweet Italian bulk sausage)
• 1 shallot, finely sliced
• Splash Tabasco, or red pepper sauce of choice
• 3 tablespoons olive oil (for cooking)
• 2 scallions, chopped for garnish
• Dressing
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3 tablespoons fresh herbs (oregano, thyme, basil leaves)
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dry mustard
• 1 tablespoon Muffaletta (olive relish) Optional

1. To prepare couscous: heat a tablespoon of olive oil in a medium pan, add two cups of couscous. Stir until couscous is coated in warm oil - (do not let the mixture brown). Add chicken stock and water, and simmer for about twenty minutes. Or until couscous has absorbed all liquid and is done. Set aside.
2. In a saute pan, heat 1 tablespoon of oil, add ham (or sausage) , garlic, shallot, peppers. Cook until vegetables are softened. Combine vegetable mixture with couscous.
3. To saute shrimp, add 1 tablespoon olive oil in the pan used for the veg mixture (or use a separate pan). Cook about two minutes until shrimp are plump and tender. Remove immediately from heat.
4. To prepare dressing: in a small bowl, combine all six ingredients and whisk.
5. To assemble: stir dressing into couscous vegetable mixture, top with shrimp, garnish with chopped scallions or fresh herbs. Dish may be served hot, chilled or at room temperature. (It's all good.)

shrimp, pearl, chicken stock, water, shrimp, yellow bell pepper, sweet red pepper, garlic, ham, shallot, tabasco, olive oil, scallions, dressing, mayonnaise, lemon juice, fresh herbs, worcestershire sauce, dry mustard

Taken from food52.com/recipes/18307-chilled-shrimp-and-couscous (may not work)