April 15, 2006 | Episode 15
A pinch of spice transforms boxed couscous, canned tomatoes, and frozen shrimp into a Mediterranean-style meal.
Real Simple Television Productions Inc.
- Hands-On Time: 25 minutes
Total Time: 25 minutes
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
Prepare the couscous according to the package directions; set aside.
Heat the oil in a large skillet over medium-low heat. 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 juice from
halves 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
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.