Thai Shrimp & Chicken Curry with Basil-Lime Couscous

I had some leftover shrimp from when I made seafood gumbo last week. (I bought like a pound and half of raw shrimp! ...AND i had to shell, devein and took off the tails of those suckers myself! --mama would be proud...) Anyways, while I'm shopping for groceries I always grab some basil to spice things up in my cooking... I never know what I'm going to do with it... til I get home and I'm like "I better use this before it goes bad."

OH YEAH! And I made couscous!! It was pretty daring... considering, I don't just cook for myself. I just knew I had to do something other than rice, ya know?! (It gets tiring...)

Borrowed from Rachel Ray's Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous...
Here's my version...

Thai Shrimp and Chicken Curry with Basil-Lime Couscous
2 tbsp oil (veggie or other light oil)
1.5 Ibs. large shrimp, peeled and deveined with tails removed
boneless skinless chicken breast, cubed
sliced mushrooms (Rachel suggests shittake... I used white mushrooms)
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces (whites and greens) or diced yellow onions (work well too)
Salt and pepper
2 tbsp mild or hot curry paste (red or green)
red bell peppers, cubed about 1-inch or smaller
1 cup coconut milk (Rachel suggests light or unsweetened... I just used the good stuff)
celery or carrots, cubed about 1-inch or smaller (optional--they add crunch)
1.5 cups chicken stock
1 tbsp butter
1 lime, zested and juiced
1.5 cups couscous
1 cup shredded fresh basil leaves (YESH!)

Heat oil over high heat and throw on some red pepper flakes if you'd like the extra heat and throw on the chicken to brown. Put it on a plate and set aside. Heat up some new oil over high heat (same pot is fine) and add shrimp; toss for 2 minutes then add the chicken, mushrooms, garlic, ginger, scallions or onions, salt and pepper, bell peppers, and celery or carrots. Cook for 3 to 4 minutes tossing constantly. Stir in curry paste and coconut milk and reduce heat to low. Simmer until ready to serve.

In a sauce pot bring chicken stock, butter and lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.

Serve couscous with the curry shrimp and chicken on the side in a saucer dish.