Moroccan Shrimp and Lemon Parsley Couscous |
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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Ingredients:
1 can(s) (14.5 ounce) petite diced tomatoes |
1 bag(s) baby spinach salad |
2 teaspoon(s) chopped fresh parsley |
1 cup(s) chopped onion |
1/2 teaspoon(s) fresh ground black pepper |
1 teaspoon(s) garam masala spice blend |
1 lemon |
1.5 pound(s) peeled and deveined large shrimp |
1/2 cup(s) raisins |
1/2 teaspoon(s) salt |
3/4 cup(s) uncooked plain couscous |
Directions:
1. Shrimp:
2. Heat a large nonstick skillet over medhigh heat. Coat pan with cooking spray. Add onion, cook 3 minutes or until tender. Add garam masala; cook 1 minute, stirring constantly. Add shrimp, cook 3 minutes or until shrimp are done, stirring constantly.
3. Add tomatoes, raisins, salt and pepper; cook 2 minutes or until thoroughly heated. Serve immediately. Yield 4 onecup servings.
4. Couscous:
5. Prepare couscous according to package directions, omitting salt and fat; let stand 5 minutes.
6. Grate 1/2 teaspoon rind from lemon. Squeeze lemon to measure 2 tablespoons juice; reserve remaining lemon for another use.
7. Add 1/2 teaspoon lemon rind; 2 tablespoons lemon juice, and parsley to couscous; toss.
8. Yield 4 (1/2 cup) servings
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