Moroccan Shrimp

Got this recipe from Fresh Direct who got it from Real Simple magazine. I love that you can add a recipe to your shopping cart and it adds all the ingredients you need. Super helpful! You can add some extra flavor and color to this dish by stirring about 3 tablespoons of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

Hands-on time: 25 minutes
Total time: 25 minutes

Makes 4 servings


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

Prepare the couscous according to the package directions.* Meanwhile, heat the oil in a large skillet over medium-low heat. 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 mixture over the top.


NUTRITION PER SERVING
CALORIES 561 (11% from fat); FAT 7g (sat 1g); PROTEIN 35g; CHOLESTEROL 172mg; SODIUM 670mg; FIBER 8g; CARBOHYDRATE 92g