Moroccan Shrimp and Lemon Parsley Couscous

Serve with fresh baby spinach salad. To save prep time, buy shrimp that is already peeled and deveined. Find garam masala, a peppery Indian spice blend, in the ethnic spice aisle.

Yield: 0 servings
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Ingredients

  • 1 can(s) (14.5 ounce) petite diced tomatoes
  • 1 bag(s) baby spinach salad
  • 2 teaspoon(s) chopped fresh parsley
  • 1 cup(s) chopped onion
  • 1/2 teaspoon(s) fresh ground black pepper
  • 1 teaspoon(s) garam masala spice blend
  • 1 lemon
  • 1.5 pound(s) peeled and deveined large shrimp
  • 1/2 cup(s) raisins
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) uncooked plain couscous

Preparation

  1. Shrimp:
  2. 1. Heat a large nonstick skillet over medhigh heat. Coat pan with cooking spray. Add onion, cook 3 minutes or until tender. Add garam masala; cook 1 minute, stirring constantly. Add shrimp, cook 3 minutes or until shrimp are done, stirring constantly.

  3. 2. Add tomatoes, raisins, salt and pepper; cook 2 minutes or until thoroughly heated. Serve immediately. Yield 4 onecup servings.

  4. Couscous:
  5. 1. Prepare couscous according to package directions, omitting salt and fat; let stand 5 minutes.

  6. 2. Grate 1/2 teaspoon rind from lemon. Squeeze lemon to measure 2 tablespoons juice; reserve remaining lemon for another use.

  7. 3. Add 1/2 teaspoon lemon rind; 2 tablespoons lemon juice, and parsley to couscous; toss.
  8. Yield 4 (1/2 cup) servings
January 2010

This recipe is a personal recipe added by InspiredCook and has not been tested or endorsed by MyRecipes.

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