Ingredients

• 2 tablespoons olive oil
• 2 large leeks, white and light-green parts only, washed, sliced lengthwise, and cut into 1/2-inch dice
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped, or less to taste
• 1 medium carrot, peeled and cut into a 1/4-inch dice
• 3/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons coarse salt
• 1 1/2 cups chopped tomatoes, with juice
• 1 cup dry white wine
• 3/4 pound medium shrimp, shelled deveined, tails intact
• 3/4 pound sea scallops or large bay scallops, muscle removed
• 3 tablespoons fresh cilantro leaves, coarsely chopped
• Couscous Pilaf, recipe follows
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion, cut into 1/4-inch dice
• 3/4 teaspoon ground cumin
• Pinch cayenne pepper
• 1 2/3 cups Israeli couscous, or 1 (10-ounce) box medium-grain couscous
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 2 1/4 to 2 1/2 cups boiling water
• 2 tablespoons fresh flat-leaf parsley, coarsely chopped

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Instructions

1. In a stockpot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, cumin, cayenne, cinnamon, and salt; lower heat to medium low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.
2. In a large saucepan, heat olive oil and butter over medium-low heat. Add onion, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more. Stir in couscous, salt, pepper, and boiling water (if using Israeli couscous, add 2 1/2 cups boiling water; if using regular couscous, reduce water to 2 1/4 cups). Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve with shrimp and scallop stew. Yield: 4 servings