Friends of 7 Bar Grille Epicurian Cutting Board Recipe winner:
Diane Zalman (DZ Jeep Chic): Arizona U.S.A.

I have had the pleasure of wheeling with Diane and her husband George on two separate occasions, first on the epic 2007 Mojave Road trip and then again in Moab, May of 2008. There is a great video of George almost losing it on Hell’s Gate from the Moab 2008 trip:

Certainly Diane’s recipe will knock people completely over with how good it tastes.

7BG Recipe Contest

I unfortunately haven’t had the pleasure of enjoying this tasty dish out on the trail myself. At least the next trip with Diane and George I won’t plan on cooking for at least one night, I’ll help with dishes and beverage consumption.
Speaking of beverages I would recommend enjoying this dish with either a Chardonnay, Pinot Grigio or yes, even a red, Pinot Noir.

Kudos to Diane and thanks for your great submission, I especially like the idea of serving this with a simple greens salad! All the benefits of carbohydrates, protein and nutritious greens in one meal! Did I… just say…. “nutritious”… hmmm something or somebody must be rubbing off on me?

Additionally see Diane’s newest off-highway adventure project at:

Easy Spanish Couscous and Shrimp
2 Tbsp. Olive Oil
2 Tbsp. Dehydrated Chopped Garlic (or 2 Cloves fresh, minced)
2 Tbsp. Dehydrated Chopped Onion (or 2 Tbsp. fresh, minced)
1 Small Can Whole Kernel Corn (about 1 cup), drained well
2 Fire Roasted Red Peppers, chopped (jarred, in water)
1 Lb. Shrimp, cleaned & deveined
1 7.75 oz. El Pato (Mexican Style Tomato Sauce)
1 15.5 oz. Can (2 Cups) Chicken Broth
1 Cup uncooked Couscous
Salt & Pepper to taste

If taking on a campout or picnic, do some preparation at home before you go:
1. Peel, clean, devein and dry the shrimp, put in a zip-top baggie place in cooler.
2. Chop 2 Fire Roasted Red Peppers, put in zip-top baggie and place in cooler.
3. If using fresh garlic and onion, mince, put in zip-top baggie and place in cooler.
4. Measure 1 cup dry Couscous, place in zip-top baggie.
Cooking Instructions:
1. Heat the oil over medium flame, in a large, high sided skillet or saucepan that has well-fitting lid.
2. Add dehydrated or fresh garlic and onions, stir and cook until soft.
3. Add the drained Corn and chopped Red Peppers, cook for a minute, stirring occasionally.
4. Add the clean, dry Shrimp and cook, stirring occasionally until the shrimp are pink and no longer translucent.
5. Add the El Pato and the Broth, stir. Bring to a boil.
6. Add the Couscous, stir, cover and take off the heat.
7. Let the pan sit off the heat with the lid on for about 5 minutes.
8. Fluff with a fork and serve.
Diane’s Variations:
• This dish is delicious with any kind of meat; try it with chopped leftover Chicken or Pork, or even cooked Ground Beef. Use chicken broth if you use pork or chicken, beef broth if you use beef.
• You may use cooked Shrimp, just make sure you dry if off before adding, and don’t cook it for as long before adding liquids.
• This dish is also delicious without meat, as a side dish that’s like Spanish Rice.
• The Corn and Red Peppers are entirely optional, as are Garlic and Onions.
• Substitute 1 small can of Mexi-Corn for the Corn and Fire-Roasted Red Pepper.

Thanks again for a great recipe and Epicurean Cutting Boards.

When Diane isn’t whipping up goodies to eat she is also busy with heading up the new Offroad Passport Forum at