Instructions: STEW: Thoroughly wash leeks. Using white and light green parts only, slice leeks in half lengthwise and cut into 1/2-inch dice. In a stock pot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add seeded and finely chopped jalapeno, peeled carrots which have been cut into a 1/4-inch dice, spices, and salt; lower heat to medium-low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf.

COUSCOUS: If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more. Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve with the Shrimp and Scallop Stew.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.