Moroccan Shrimp over Couscous |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! 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.
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