Shrimp And Scallop Couscous

• 2 medium zucchini, julienned
• 1 medium green pepper, julienned
• 2 tablespoons olive oil
• 3 plum tomatoes, chopped
• 4 green onions, chopped
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 3 teaspoons chili powder
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound bay scallops
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Hot cooked couscous
• Thinly sliced fresh basil leaves, optional

1. In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

zucchini, green pepper, olive oil, tomatoes, green onions, fresh basil, chili powder, garlic, oregano, shrimp, bay scallops, salt, pepper, couscous, basil

Taken from www.tasteofhome.com/recipes/shrimp-and-scallop-couscous/ (may not work)