2-1/4 cups water
1 teaspoon salt
1-1/2 cups couscous
1 cup garlic butter, divided (recipe follows)
1-1/2 cups chopped parsley, divided
1 pound large shrimp (about 16 to 20)
salt and pepper to taste
few drops olive oil
1/3 cup dry white wine
1/4 cup harissa
In a large saucepan, bring water to boil.
Add salt and couscous, stirring just to combine.
Remove from heat, cover, and let sit for 5 minutes.
Add 2 teaspoons garlic butter and 3/4 cup parsley.
Fluff with a fork to combine ingredients; beep warm.
Peel and devein shrimp.
Season with salt and pepper.
Heat large skillet over medium-high heat and saute shrimp
in a few drops of olive oil.
Shrimp are when they lose their clear apperance.
Cook 3 to 4 minutes or just until done.
Do not overcook or shrimp will become tough.
Heat wine to boiling in small skillet.
Whisk in remaining garlic butter until smooth.
Return to heat and carefully warm throughout.
Do not allow sauce to boil or it will separate.
Pour sauce over shrimp.
Serve shrimp and sauce with couscous.
Garnish with remaining parsley.
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