Shrimp and Couscous

Couscous:
1 cup uncooked couscous
2 cups chicken broth
½ t. salt
2 T. sliced almonds – toasted in a skillet over medium heat
1 T. butter

Shrimp:
20 – 40 shrimp
1 egg white, lightly beaten
½ c. panko (Japanese breadcrumbs – there is some in the cabinet to the right of the stove)
1 T dried parsley
Sprinkle of ginger
1/8 t. black pepper
1 T. canola oil

Place couscous in a large saucepan over medium-high heat; cook 3 minutes or until toasted, stirring constantly, add broth, and salt; bring to a boil. Remove from heat, cover and let stand 5 minutes. Add almonds and butter, stirring until butter melts. Keep warm.

To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combind the panko, parsley, ginger and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat, arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.