Yields: 6-8 servings
2 small cans (14oz cans) enchilada sauce
1 each: red bell pepper, poblano pepper, white onion and 3 celery sticks diced
2 cloves minced garlic
1 tblsp chopped parsley
30-40 (5 jumbo shrimp each) Peeled and deveined shrimp/ or 3 pounds boneless skinless chicken breast
1 tblsp Sola seasoning
1 tblsp olive oil
1/4 cup Chardonnay
1 cup mozzarella cheese
1 cup cheddar cheese
6 stalks chives
Small sour cream
Buffalo Wild Wings Buffalo seasoning
16oz fresh Couscous
1 tsp kosher salt
DirectionsIn large skillet add olive oil chicken/shrimp seasoned with sola. Cook one side and flip, when you flip add peppers, onion, celery, garlic and sweat vegetables. Add wine to deglaze. Add enchilada sauce and bring to a boil. Add fresh chopped parsley.
In separate pot fill half way with tap water and add salt, bring to a boil and add Couscous cook for 7 minutes or until tender.
Place Couscous in bowl, top with sauce and then garnish with cheeses, sour cream, chives, buffalo spice and enjoy.