Couscous Paella

PREP: 15 minutes

COOK: about 7 minutes

STAND: 5 minutes

MAKES: 6 servings

2 tablespoons extra-virgin olive oil

1 Pound turkey cutlets, cut into

1/2 -inch Pieces

1/2 pound medium-size shrimp, shelled

and deveined

3/4 teaspoon sat

2 cups chicken broth

1 cup frozen Peas

1 tablespoon dried onion fakes

I box [10 ounces couscous

1 jar 6 1/2 ounces marinated artichokes

2/3 sliced Pepperoni

2 tablespoons lemon juice

1/8 teaspoon cayenne pepper

1' in a large nonstick skillet, heat oil over medium

heat. Add turkey to skillet Saute for 2 minutes

Add shrimp and cook about 3 minutes or until

turkey is no longer pink and shrimp turns pink

Season  with 1/4 teaspoon salt. With a slotted

spoon transfer to a large bowl.

2, In same skillet, mix broth, peas, and

onion flakes. Cover and bring to a boil. Remove

from heat and stir in couscous. Cover and let

stand tor 5 minutes

3. Drain marinated artichokes, RESERVING LIQUID.

Add artichokes. pepperoni  to bowl

with turkey and shrimp.  Fluff couscous mixture

and add to bowl

4. In small bowl, whisk together reserved

artichoke marinade, the lemon juice, cayenne

pepper and the remaining 1/2 teaspoon salt.

Toss with couscous mixture.  Serve warm or at

room temperature.

In this recipe I took out the green pepper and olives.  The next time I make this I will be adding the 2/3 Cups of pepperoni.  The original recipe called for just a 1/2 cup.  We added the pepperoni with our usual ham sandwiches and that has a nice treat.
I am thinking about telling Dan's Mom that I would be willing to go to Australia with her.  It would be for 18 days.  I think that we get along well enough. 
Next year is our 20th wedding annaversary.  We are think about going to Germany.  I would like to go by ourselves.  No Mom or Don.