Seafood Pita

1/2 lb scallops or shrimp
1/4 cup olive oil
1 medium onion
1 garlic cloves (more or less t o tast; e)
3/4 cup mushrooms
1 1/2 cup vegetable (such as eggplant or zucc; hini)
1 salt, pepper and spices (to taste)
1 1/2 cup couscous, cooked
1 pita bread
Cut up the vegetables into small (about 1/2 inch) cubes. Slice the
mushrooms.
If using shrimp, peel and de-vein the shrimp and cut into small cubes.
In a sma ll amount of olive oil, saute the onion and the optional garlic
until the onion is soft but not quite transparent.
Heat the remaining olive oil in a skillet and add the vegetable and
mushrooms. Saute until the vegetables are almost soft. Taste and add salt,
pepper and whatever spices strike your fancy (oregano, basil and red
pepperare good). Add the scallops or shrimp and cook until just done, about
a minute or two. Scallops will turn opaque and shrimp will turn pink.
Do NOT overcook.
There should be an excess of oil and fluid. If not, add more oil
and briefly heat. Transfer the mixture to a bowl. Add the couscous and
mix thoroughly. Chill several hours or overnight.
Stuff into the pita bread (maybe with some tomato) and serve.
NOTES:
* Pita-Seafood Salad Sandwiches -- This recipe is more of a
formula than arecipe. It is excellent for a cool dinner in the summer (any
time after February in Texas!) Yield: Serves 2-4.
* You could substitute almost any vegetable and crab or a
firm fish. To use this for a picnic, don't stuff the pita bread until you
are about to serve it. Err on the side of too much oil, since the
couscous absorbs the oil (and a recent study says that olive oil may be
good for you).
: