Shrimp and Couscous with Tomatoes and Toasted Almonds
Course: DinnerCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
22
minutesThis recipe is so good, great flavor and great textures. It is easy to make for busy week nights and my kids loved it. Plus, this recipe is healthy and is full of so many good ingredients.
Ingredients
5 Tablespoons extra virgin olive oil, divided
1/2 cup sliced almonds, toasted (optional)
1 medium yellow onion, chopped
4 garlic cloves, chopped
1/4 teaspoon cinnamon
1 cup finely chopped parsley, leaves ad stems
Kosher salt and fresh ground pepper
28 oz can diced fire roasted tomatoes
3/4 cup couscous
1 1/2 lb extra large shrimp, 21/25 per lb, peeled, tails removed and deveined
Directions
- In a lg pot over medium heat, heat 3 Tablespoons oil until shimmering. Add the almonds and cook, stirring until golden, about 2 minutes. Using a slotted spoon, remove the almonds. Transfer to a small bowl, set aside.
- To the remaining pot, add the onion, garlic, cinnamon, parsley, 1 teaspoon salt and 1 teaspoon fresh ground pepper. Cook over medium, stirring often until onion has softened, about 6 minutes. Stir in tomatoes with juiced 1 1/2 cups water, then bring to a boil. Stir in couscous and shrimp. Return to a boil and cover and remove from heat, let stand for 10 minutes until couscous is cooked and shrimp are no longer pink. Stir to combine and season with salt and pepper.
- Serve on heated plates with parsley, almonds and a drizzle of olive oil.
