Roasted Southwestern Couscous with Shrimp

Ingredients

2 Tbsp. chopped parsley
2 tsp. Roasted Southwestern Vegetable Base
2 cups water
1/8 tsp. Roasted Garlic Base
10 oz. couscous
1 lb. rock shrimp
2 julienne leeks, whites only
1 julienne green pepper
1 julienne red pepper
1 Tbsp. Chopped Shallots in Oil
2 ears corn
1½ Tbsp. olive oil
1 peeled tomato, seeded and small diced
1 tsp. Shrimp Base

Instructions

(yields 12-14 portions)

Remove the husks and cut the kernels from the cobs. Milk the cobs with the back of a knife. Sauté the corn, Chopped Shallots in Oil, peppers, leeks and rock shrimp until tender. Add the couscous and toss well to coat. In a separate pot, mix the water, No Added MSG Roasted Garlic Base, Shrimp Base, |No Added MSG Roasted Southwestern Vegetable Base| and bring to a boil. Pour over couscous, cover and remove from the heat. Allow to stand for 5-8 minutes. Add the tomato and parsley and fluff with a fork. Adjust seasoning with additional dry |No Added MSG Roasted Southwestern Vegetable Base|.