Moroccan Shrimp

moroccan-shrimp
Photo by Petrina Tinslay
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  • Serves 4
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  • Nutritional Information
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    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

Prepare the couscous according to the package directions; set aside.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.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 bowl and sprinkle with cumin, cinnamon, and 1/8 teaspoon black pepper. Squeeze the lemon over the shrimp and toss.Add the shrimp (not the liquid) to the tomato mixture. 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 over the top.

Ingredients

  1. Check 1 10-ounce box couscous
  2. Check 1 tablespoon 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 3/4 cup golden raisins
  7. Check 1 28-ounce can whole tomatoes, drained and roughly chopped
  8. Check 1 pound shrimp, peeled and deveined
  9. Check 2 teaspoons ground cumin
  10. Check 1 teaspoon ground cinnamon
  11. Check 1 lemon, halved

Directions

  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.