Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Couscous alla Trapanese
Ingredients
- 17 ounces boxed couscous
- 2 bay leaves
- 1 cinnamon stick
- 10 garlic cloves, smashed (plus 2, unpeeled)
- 2 onions, chopped (plus 1, halved)
- 1/4 cup extra-virgin olive oil
- 2 large stalks celery, chopped
- 1 small bunch parsley, left whole, with a small amount reserved and chopped for garnish
- 1/2 cup sliced almonds
- 1 pound fresh tomatoes, peeled
- 4 cups water
- 1/2 pound large head-on shrimp, heads and bodies separated
- 2 pounds mixed fish and shellfish, such as red snapper, sea bass, calamari, and mussels
- Red pepper flakes, to taste
- Salt and pepper, to taste
- Lemon, for garnish, if desired
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