Moroccan Shrimp

Moroccan Shrimp
Petrina Tinslay

Serves 4
preparation
25
minutes
cooking
25
minutes
other
0
minutes

Ingredients

1
10-ounce box couscous
1
tablespoon
olive oil
1
large yellow onion, diced
kosher salt and black pepper
1
red bell pepper, diced
3/4
cup
golden raisins
1
28-ounce can whole tomatoes, drained and roughly chopped
1
pound
shrimp, peeled and deveined
2
teaspoons
ground cumin
1
teaspoon
ground cinnamon
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.
Kate Merker
October 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 10 %
  • Calcium 179.62 mg
  • Carbohydrate 94.46 g
  • Cholesterol 172.36 mg
  • Fat 6.42 g
  • Iron 7.06 mg
  • Protein 35.32 mg
  • Sat Fat 0.97 g
  • Sodium 580.55 mg
What does this mean? See Nutrition 101.