BASIL COD & SHRIMP WITH RED BELL PEPPER – ONION – MINCED GARLIC – PARSLEY – PARMESAN IN WHITE WINE & CREAM SAUCE ATOP GARLIC – OLIVE OIL COUSCOUS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–shrimp (6 to 8, small)

–basil

–red bell pepper (1, medium, sliced)

–onion (one-half, medium)

–minced garlic (in a jar)

–parsley (chopped, 1 handful)

–Parmesan cheese (shredded)

–white wine

–soy creamer (or dairy cream)

–salt and pepper

–olive oil

–garlic – olive oil couscous (in a box)

1 – Place 1 and one-fourth cups of water in a covered baking dish.  Add contents of herb package and a few drops of olive oil.  Stir well.  Microwave on high for 6 minutes.  When finished, stir in the couscous.  Let stand, covered, for at least 5 minutes.

2 – Slice the red bell pepper and place in a covered baking dish with a little soy creamer (or dairy cream) and a little white wine.  Stir.  Add one-half medium sliced onion to the dish.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the sauce with pepper and onion.  Spoon sauce on top of the cod.  Season the cod with salt, pepper, basil, and olive oil.  Sprinkle Parmesan cheese and chopped parsley on top.  Microwave on high for 9 minutes.

4 – Place 6 to 8 small shrimp in a microwaveable cup.  Drain any water.  Season with salt, pepper, basil, and olive oil.  After the cod has cooked, microwave the shrimp, covered, for 1 and one-half minutes.  When finished, pour the shrimp atop the cod.

5 – Serve the cod, shrimp, vegetables, and sauce, hot, atop the couscous.

–cod inspired by “Little Broken” cooking blog, by Katya.

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