Chile Spiked Seafood Couscous
2 medium zucchini, cut julienne (matchsticks)
12 inches spears fresh asparagus, cut into 1 pieces
2 teaspoons Canola oil
1 can (15 oz) fire roasted diced tomatoes
2 large leeks, cut horizontal and thinly sliced
2 tablespoons chile garlic sauce (can be found in the ethnic food aisle of your grocery store.)
3 teaspoons chili powder
1/2 pound medium shrimp, uncooked
1/2 pound Bay scallops, uncooked
salt and pepper to taste
3 cups couscous, prepared without the fat
2 tablespoons shredded Parmesan cheese
1 teaspoon Italian seasoning
In a large skillet, saute leaks and garlic together in heated oil until softened, about 7 minutes.
Add zucchini and asparagus, continue to saute until tender. Add the tomatoes, red chile sauce, and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
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 green onions, if desired.
For couscous make according to box directions, minus fat. Stir in Parmesan cheese and seasonings while couscous is hot, just before serving.