Moroccan Shrimp over Couscous

Submitted by Kozmic Blues

"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!"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 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)

directions

1. Prepare couscous according to package directions.
2. Rinse shrimp and pat dry.
3. Season with salt and pepper to tast and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add onion, salt and pepper.
6. Cover and cook until onion is soft, about 5-7 minutes.
7. Add cumin and cinnamon and stir to coat onions.
8. Next, add bell pepper and raisins and cook for about 4 minutes more.
9. Add tomatoes, and simmer mixture for another 3 minutes.
10. Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
11. Serve with couscous.

Reviews

[Sandi L.]

I tried this one evening but had dried cherries instead of raisins. It was so good. My DH actually asks for it! :)