Moroccan Shrimp

Photo by Petrina Tinslay
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 580.46 calories
    • Calories 10 calories from fat
    • Fat 6.42 g
    • Sat Fat 0.97 g
    • Cholesterol 172.36 mg
    • Sodium 580.55 mg
    • Protein 35.32 mg
    • Carbohydrate 94.46 g
    • Iron 7.06 mg
    • Calcium 179.62 mg


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


  1. Prepare the couscous according to the package directions; set aside.
  2. In a large skillet, over medium-low heat, heat the oil. Add the onion, ½ teaspoon salt, and 1/8 teaspoon black pepper. Cover and cook until onion is softened, 5 to 7 minutes.
  3. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
  4. Meanwhile, place the shrimp in a bowl and sprinkle with cumin, cinnamon, and 1/8 teaspoon black pepper. Squeeze the lemon over the shrimp and toss.
  5. Add the shrimp (not the liquid) to the tomato mixture. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
  6. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp over the top.