Hands-On Time
25 Mins
Total Time
25 Mins
Other Time
Yield
Serves 4
Petrina Tinslay

How to Make It

Step 1

Prepare the couscous according to the package directions; set aside.

Step 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.

Step 3

Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.

Step 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.

Step 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.

Step 6

Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp over the top.

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