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Moroccan Shrimp

Photo: Petrina Tinslay
Yield Makes 4 servings


  • 1 10-ounce box couscous
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon 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

Nutrition Information

  • calcium 179.62 mg
  • calories 580.46
  • caloriesfromfat 10 %
  • carbohydrate 94.46 g
  • cholesterol 172.36 mg
  • fat 6.42 g
  • iron 7.06 mg
  • protein 35.32 mg
  • satfat 0.97 g
  • sodium 580.55 mg

How to Make It

  1. 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 teaspoon 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.

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

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