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The sweetness of the golden raisins is a nice compliment to the smokey cumin in this dish. This recipe was adapted from one I found in Real Simple magazine. It might be nice to add a little "heat" to this dish too. Some cayenne pepper or a small chili might compliment the fragrance of the cinnamon and sweet raisins. I would have liked to garnish this with cilantro, but used scallions instead!
- 1 (10 ounce) box couscous (I like Near East brand)
- 1 tablespoon olive oil
- 1 large sweet onion, diced
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 red bell pepper, diced
- 3⁄4 cup golden raisin
- 1 (28 ounce) can whole tomatoes, drained and chopped
- 1 lb shrimp, peeled and deveined
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- cilantro (optional) or scallion, to garnish (optional)
- Prepare couscous according to package directions.
- Rinse shrimp and pat dry.
- Season with salt and pepper to tast and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion, salt and pepper.
- Cover and cook until onion is soft, about 5-7 minutes.
- Add cumin and cinnamon and stir to coat onions.
- Next, add bell pepper and raisins and cook for about 4 minutes more.
- Add tomatoes, and simmer mixture for another 3 minutes.
- Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
- Serve with couscous.