• 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 the lemon 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 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.