COUSCOUS WITH SHRIMP  AND SPICY SAUSAGE (Derived from a recipe in Food Day Magazine) 12 servings
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1 corn muffin package Make corn muffins per package directions. 2 1/2 cups couscous 4 cups chicken broth 1/4 cup margarine Bring the chicken broth to a boil in a 2-quart sauce pan. Add the margarine and stir until melted. Quickly stir in the couscous, cover and remove from the heat. Leave undisturbed for 5 minutes. Uncover and fluff. Set aside. 1 large onion, minced 3 cloves garlic, minced 4 ribs celery, diced 1 green pepper, seeded and minced 1 red pepper, seeded and minced 1 yellow pepper, seeded and minced 2 Tbsp olive oil Saute the onion, garlic and peppers until quite soft, about 10 minutes. Set aside. 6 oz hard salami or pepperoni, diced Saute on medium-low heat, to release fat, about 5 minutes. Drain and set aside. 1 lb medium cooked shrimp 1 lb cooked ham 9 crumbled corn muffins Salami or pepperoni Onion mixture Couscous 1 bunch parsley, minced 16 oz tomato paste 2 tsp ground cumin Preheat oven to 350' F. Mix all ingredients in a large mixing bowl. If not moist enough, add water or chicken broth. Transfer to a glass baking dish. Cover with tinfoil. Bake for 45 minutes. Check occasionally and add water or chicken broth if too dry.