Moroccan Shrimp

Ingredients

• 1 10-ounce box couscous
• 1 tablespoon olive oil
• 1 large yellow onion diced
• kosher salt and black pepper
• 1 red bell pepper diced
• 3/4 cup golden raisins
• 1 28-ounce can whole tomatoes drained and roughly chopped
• 1 lb. shrimp peeled and deveined
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 lemon halved

Instructions

1. 1
   Prepare the couscous according to the package directions; set aside.
2. 2
   In a large skillet, over medium-low heat, heat the oil. Add the onion, ½ teaspoon salt, and 1/8 teaspoon black pepper. Cover and cook until onion is softened, 5 to 7 minutes.
3. 3
   Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
4. 4
   Meanwhile, place the shrimp in a bowl and sprinkle with cumin, cinnamon, and 1/8 teaspoon black pepper. Squeeze the lemon over the shrimp and toss.
5. 5
   Add the shrimp (not the liquid) to the tomato mixture. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
6. 6
   Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp over the top.