2 c . to tab (30 ml ) vegetable oil
2 stalks celery, thinly sliced
1 red pepper, chopped
1 onion, chopped
12 oz (375 g ) fresh shrimp, peeled and deveined
1 c . tsp ( 5 mL) Cajun spices
1/2 c . tsp ( 2 mL) dried oregano
2 cups (500 ml ) chicken broth salt reduced
1 cup ( 250 mL) quick cooking couscous
1 tomato, seeded and chopped
lemon wedges (optional)
1. In a large skillet, heat oil over medium -high heat. Add celery , bell pepper and onion and cook, stirring , 4 to 5 minutes or until they have softened . Add shrimp and cook 2 to 3 minutes or until browned . Add Cajun spices and oregano and mix.
2 . Pour the broth and bring to a boil. Add couscous and tomato, cover and let stand for 5 minutes or until the couscous has absorbed all the liquid. Gently separate the grains with a fork. Serve with lemon wedges , if desired.