Curried Cous Cous with Shrimp and Golden Raisins

My legs and my feet and my heart are yearning to hit the trails today. All I can think about is running up mountains in the high Sierra, or doing beach runs along the sand dunes of the central coast. I get the travel bug in waves and having days off with no big plans inspires me to hit the roads and than the trails in search of adventures and green mountain forests. Even though its winter time now and the Sierra  Nevada mountains are actually once again covered in fresh snow fall I’m dying to pull out my snow shoes and sweat my way to their peaks.

Except that my right foot is throbbing in an unnatural way.

I’ve spent more time on our front porch this last summer and fall than out exploring my favorite mountain trails. Being terribly injured and requiring surgery really slowed me down and nailed my ass to the porch for most of the last six months. This last week my foot has been throbbing and I’ve been trying my best to take it easy and at the same time researching my next adventure trying to decide which is more tempting… Snow shoeing and hot springs in the Sierra Nevada Mountains or running ten miles a day on the beaches of the Central coast?

In the mean time I am stuck limping around the house and cooking up some great recipes.

Curried Couscous with Shrimp and Golden Rasins

2 cups shrimp, shells removed

1 teaspoon fresh grated ginger

1 teaspoon fresh chopped garlic

2 teaspoons coconut oil

1 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon soy sauce

2 cups couscous, cooked

1 cup cabbage, chopped

1/4 cup cashews

1/4 cup golden raisins

1/4 cup chopped fresh curly parsley

Cook the peeled shrimp and add the ginger, garlic, curry powder and turmeric. Cook for one minute until the spices are no longer raw. Stir fry in the couscous. Add the soy sauce and than the cashews.

Remove from heat and mix in the golden raisins and than the parsley. Serve over a bed of raw cabbage for a great healthy spring meal!