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Prawns and Cauliflower in a Tomato-Feta Sauce over Couscous
THE WIMPY VEGETARIAN22Ingredients
55Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. virgin olive oil (extra-)
- 3 scallions (sliced into 2" long pieces, about ¾ cup)
- 1/4 tsp. kosher salt (or a pinch of table salt)
- 3/4 lb. large shrimp (peeled and deveined)
- 4 Tbsp. virgin olive oil (extra-, divided)
- 1 cup dry white wine
- 2 lb. clams (cleaned)
- 1 1/2 Tbsp. garlic paste (Chunky, or 1 tablespoon thinly sliced garlic)
- 3 cups cauliflower (chopped, 1/2 head)
- 1 red pepper (coarsely chopped, about 1 cup)
- 1/2 cup raisins (packed)
- 1 Tbsp. balsamic vinegar
- 28 oz. tomatoes
- 1/2 cup vegetable broth
- 1/2 tsp. kosher salt (or ¼ teaspoon table salt)
- 2 tsp. harissa (or to taste)
- 1 tsp. dried oregano
- 1 tsp. fennel seed
- 1/2 tsp. orange peel (dried Valencia)
- 1 cup garbanzo beans (cooked, chickpeas)
- 8 pieces feta (cut into ½" squares, plus more for serving)
- 2 cups Israeli couscous (cooked)
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