We have already introduced couscous and infused oils in earlier pages.  This entrée uses both. It is a creation of the cooking class on 13 March where, with only 25 minutes left in the session, I still wanted to do two dishes—an orzo pilaf and Couscous Algerian.  On the spot, I decided to do the couscous with some of the orzo dish ingredients and add some shrimp to make a meal of it. 

Couscous with Goat Cheese, Toasted Walnuts, Sautéed Shrimp and Chives 
Yield:  6 servings
See Abbreviations, if needed
·   10oz    couscous (box) 
·   5oz      water (rule:  2 parts grain, 1 part water)
·   1 T      olive oil
·   1oz      butter, chunks, ambient
·   2 oz     goat cheese, chunks, ambient
·   ¼ C     toasted and chopped walnuts
·   2 T      chopped fresh chives
·   S/P      to taste
·   24       medium size fresh shrimp, peeled
·   2 T      garlic infused olive oil
:
1.  For the couscous:  Place grains in a SSB 
     ·  add 1oz water and hand roll and rub grains to absorb it
     ·  repeat until all water is in and there are no lumps
     ·  add salt and pepper (and other seasonings if desired)
2.  Add olive oil and roll/rub again.  (The grains now should be wet not soggy)
3.  Place grains in cheesecloth and into double boiler
4.  Steam for 10 minutes after steam emerges from the pot
5.  Remove the cheesecloth with the couscous and empty into the SSB
6.  While couscous is still hot, add butter and cheese chunks and toss/fold to melt
7.  Adjust seasoning, add the toasted walnuts and set aside in a warm place
8.  For the shrimp: Place the garlic oil in a sauté pan and sauté the shrimp 
     over high heat until done, about 2 minutes
9.  To serve: 
     ·   make a bed of couscous on a warmed plate
     ·   top with 4 shrimp from the sauté pan
     ·   garnish with the fresh chives

Note:  The steaming liquid may be water, broth or stock.  Cheesecloth is needed to ease the handling of the couscous.  Other infused oils could be used to sauté the shrimp, such as black pepper, lemon pepper or roasted chili oil.