Moroccan Shrimp Over Couscous

• 1 (10 ounce) box couscous (I like Near East brand)
• 1 tablespoon olive oil
• 1 large sweet onion, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 red bell pepper, diced
• 3/4 cup golden raisin
• 1 (28 ounce) can whole tomatoes, drained and chopped
• 1 lb shrimp, peeled and deveined
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• cilantro (optional) or scallion, to garnish (optional)

1. Prepare couscous according to package directions.
2. Rinse shrimp and pat dry.
3. Season with salt and pepper to tast and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add onion, salt and pepper.
6. Cover and cook until onion is soft, about 5-7 minutes.
7. Add cumin and cinnamon and stir to coat onions.
8. Next, add bell pepper and raisins and cook for about 4 minutes more.
9. Add tomatoes, and simmer mixture for another 3 minutes.
10. Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
11. Serve with couscous.

couscous, olive oil, sweet onion, kosher salt, ground black pepper, red bell pepper, golden raisin, tomatoes, shrimp, cumin, cinnamon, cilantro

Taken from www.food.com/recipe/moroccan-shrimp-over-couscous-150117 (may not work)