Lebanese Couscous 
With Shrimp

Serves 4-6

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• Sea salt and freshly ground black pepper to taste
• 1 1/2 to 2 cups Lebanese couscous
• About 3 1/2 cups good quality chicken stock, boiling
• 1 cup sundried cranberries
• 1/2 cup toasted pine nutsFor the shrimp:5 to 7 large shrimp per person, peeled and deveined, tails on or off
• 1 tablespoon grape seed oil
• 2 large cloves garlic, sliced
• About 6 fresh sage leaves, slivered
• A pinch or two of red pepper flakes
• About 1/4 cup dry vermouth or white wine

To prepare:

In a medium heavy saucepan over moderate-high heat, coat the bottom with olive oil.

Add onion and sauté, stirring often, until translucent, about five minutes.

Raise the heat to moderate, add herbs, salt and pepper, and sauté until aromatic about three minutes.

Add the couscous, stir to coat, add enough stock to cover the couscous, plus 1 more cup.

Bring to a boil, reduce the heat, and simmer about 10 minutes. Stir every now and then. Cover and continue cooking until the couscous is tender and toothsome.

Just before serving, stir in cranberries and pine nuts.

Meanwhile, rinse and pat the shrimp dry with paper towels.

In a large skillet over moderate heat, coat the bottom with grape seed oil.

Add garlic and sauté about two minutes, add sage leaves and continue cooking until leaves are beginning to brown on the edges and the garlic is a golden color. Do not burn the garlic.

With a slotted spoon, lift out the garlic and sage and reserve.

Raise the heat, add shrimp and red pepper flakes and sauté until shrimp begin to turn pink.

Add vermouth and cook until the liquid is reduced by half and the shrimp is opaque in the center. Don’t overcook.

Remove from heat, stir in reserved garlic and sage.

Taste and adjust the seasonings.

Spoon shrimp over couscous and serve at once.