Pineapple Saffron Shrimp with Israeli Couscous

Serves 2
Shrimp Preparation
1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
1 jalapeno
2 garlic cloves
1 lemon, juiced
½ cup parsley
½ teaspoon turmeric
1 cup boiling water
¼ teaspoon salt
2 cups pineapple cut in large cubes
wooden skewers soaked in water for 3-4 hours

In a food processor or Vitamix blend the jalapeno, garlic, lemon and parsley until blended. Pour mixture into a bowl. In a separate bowl add turmeric. Whisk in the boiling water into the turmeric until dissolved. Stir in the turmeric mixture into the jalapeno/garlic mixture. Add salt to taste. Add shrimp to mixture and toss. Cover and refrigerate for 1-2 hours. Once marinated remove from refrigerator and alternate on wooden skewers with the pineapple. Grill the shrimp/pineapple skewers turning and brushing with marinade until cooked thoroughly.

Couscous Preparation
1 tablespoon coconut oil
1 box (8.8 ounce) box of Israeli couscous, cooked according to package directions
1 cup mushrooms
1 cup grape tomatoes, chopped
1 cup spinach, chopped
½ teaspoon salt
½ teaspoon pepper
2 tablespoons Ab-ghooreh (Persian Verjuice or Sour Grape Juice found in middle eastern markets)

In a large pan bring melt coconut oil on medium heat. Add mushrooms and saute until browned. Add grape tomatoes. Cook 1-2 minutes stirring frequently. Add salt, pepper and spinach. Add cooked couscous and bring heat to simmer. Add the sour grape juice. Mix and allow mixture to simmer additional 3-4 minutes. Remove from heat and serve with the shrimp skewers.