Shrimp and Scallop Couscous

2 medium zucchini, julienned
1 medium green pepper, julienned
2 T. OLIVE MILL Basil oil
3 plum tomatoes, chopped
4 green onions, chopped
3 t. chili powder
1 garlic clove, minced
½ t. dried oregano
½ lb. uncooked medium shrimp, peeled and deveined
½ lb. bay scallops
¼ t. salt
1/8 t. pepper
Hot cooked couscous
Thinly sliced fresh basil leaves

In a large skillet, sauté zucchini and green pepper in oil until tender.  Add tomatoes, onions, chili powder, garlic and oregano.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.  Stir in the shrimp, scallops, salt and pepper.  Return to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turns pink.  Serve with couscous.  Garnish with basil.

Basil Extra Virgin Olive Oil

This oil is amazing! This organic oil from Argentina has a BOLD basil flavor - a favorite Mediterranean herb! It is perfect for grilling and sauteing.