Moroccan Shrimp

By MaryEllen

Ingredients

• 1 10-ounce box couscous
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, diced
• 3/4 cup golden raisins
• 1 28-ounce can whole tomatoes, drained and roughly chopped
• 1 pound shrimp, peeled and deveined
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 lemon, halved

Preparation

Step 1

Prepare the couscous according to the package directions; set aside.

In a large skillet, over medium-low heat, heat the oil. Add the onion,
salt, and 1/8 teaspoon of the black pepper. Cover and cook until the
onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and
cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.

Meanwhile, place the shrimp in a medium bowl and sprinkle with the
cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over
the shrimp and toss to combine. Add the shrimp (but not the liquid) to
the tomato mixture in the skillet. Cook, stirring occasionally, until
the shrimp are pink and cooked through, about 3 minutes. Fluff the
couscous with a fork, divide it among individual plates, and spoon the
shrimp over the top. Serves 4.


CALORIES 580.46 (10% from fat); FAT 6.42g (sat 0.97g); CHOLESTEROL
172.36mg; CALCIUM 179.62mg; CARBOHYDRATE 94.46g; SODIUM 580.55mg;
PROTEIN 35.32mg