Moroccan Shrimp

Submitted by Karla Kelsch

I got this recipe from the magazine Real Simple (actually from their website that has tons of great, simple, easy recipes). I did use shrimp in this recipe but I'm sure chicken will taste just as good. Couscous is a Middle Eastern pasta. It's "grains" are smaller than rice and it only takes about 5 minutes to make.

1 10 oz box of couscous (can buy in the rice aisle or can get it bulk from Vitamin Cottage)
1 tbsp olive oil
1 large yellow onion, diced
1/2 tsp kosher salt (regular salt also works)
1/4 tsp black pepper
1 red bell pepper, diced (can leave this out)
3/4 C golden raisins
1 28 oz can whole tomatoes, drained and roughly chopped (I used a can of petite diced tomatoes)
1 pound shrimp, peeled and deveined (I used the precooked, frozen shrimp), can also use a pound of chicken cut into bit sized pieces
2 tsp ground cumin
1 tsp ground cinnamon
1 lemon, halved (I used the bottled lemon juice...it's about 1 tbsp equivalent to 1 lemon)

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

In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 tsp 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.

Meanwhiles, 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 (chicken will take longer depending on how small you cut up the pieces). Fluff the couscous with a fork, serve the shrimp over the couscous.

Tip: Add flavor and color by stirring about 3 tbsp of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

Serves 4.