Seafood Pita
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
scallops
or shrimp |
|
| ¼ | cup |
olive oil
|
|
| 1 | medium |
onions
|
|
| 1 | each |
garlic cloves
more or less to taste |
|
| ¾ | cup |
mushrooms
|
*
|
| 1 ½ | cups |
vegetables
chopped, such as eggplant or zucchini |
|
| 1 | x |
salt and black pepper
and spices, to taste |
*
|
| 1 ½ | cups |
couscous
cooked |
|
| 1 | x |
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
scallops
or shrimp |
|
| 59 | ml |
olive oil
|
|
| 1 | medium |
onions
|
|
| 1 | each |
garlic cloves
more or less to taste |
|
| 177 | ml |
mushrooms
|
*
|
| 355 | ml |
vegetables
chopped, such as eggplant or zucchini |
|
| 1 | x |
salt and black pepper
and spices, to taste |
*
|
| 355 | ml |
couscous
cooked |
|
| 1 | x |
pita bread
|
* |
Directions
Chop vegetables and slice the mushrooms.
If using shrimp, peel and de-vein the shrimp and cut into small cubes.
In a small amount of olive oil, sauté the onion and the optional garlic until the onion is soft but not quite transparent.
Heat the remaining olive oil in a skillet and add the vegetable and mushrooms.
Sauté until the vegetables are almost soft.
Taste and add salt, pepper and spices such as oregano, basil and red pepper.
Add the scallops or shrimp and cook until just done, about a minute or two.
Scallops will turn opaque and shrimp will turn pink.
Do not overcook.
There should be an excess of oil and fluid.
If not, add more oil and briefly heat.
Transfer the mixture to a bowl.
Add the couscous and mix thoroughly.
Chill several hours or overnight.
Stuff into the pita bread (maybe with some tomato) and serve.
NOTES:
You could substitute almost any vegetable and crab or a firm fish.
To use this for a picnic, don't stuff the pita bread until you are about to serve it.
Err on the side of too much oil, since the couscous absorbs the oil.
