Moroccan Shrimp

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Moroccan shrimp and Israeli couscous simmer with onions, pine nuts and a traditional seasoning blend until they're plump and steeped in flavor.

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1/4 cup pine nuts
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 cup uncooked pearl (Israeli) couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning (ras el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley and lemon wedges, optional

Directions

In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until the onion is tender, 2-3 minutes. Stir in the shrimp, couscous, lemon juice, seasoning, garlic salt and water; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes.
Remove from heat; let stand 5 minutes. If desired, top with parsley and serve with lemon wedges.

Nutrition Facts

1 cup: 335 calories, 11g fat (1g saturated fat), 138mg cholesterol, 626mg sodium, 34g carbohydrate (1g sugars, 1g fiber), 24g protein.

When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party complete with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and smile. —Barbara Lento, Houston, Pennsylvania

Recipe Creator