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Moroccan-spiced shrimp are served over couscous that's studded with dried fruit and tossed with a lemony dressing. Photo credit: Ali Ebright from Gimme Some Oven.
1 cup water
3/4 cup couscous
1/4 cup chopped dried apricots
1/4 cup chopped dried dates
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 pound large shrimp, peeled and deveined
2 teaspoons McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
2 tablespoons chopped fresh cilantro
For the Couscous, bring water to boil in small saucepan. Stir in couscous and dried fruits; cover. Remove from heat. Let stand 5 minutes. Meanwhile, mix lemon juice, oil, honey, sea salt and pepper in small bowl with wire whisk until well blended. Fluff couscous with fork. Spoon into medium bowl. Add dressing; toss to coat well. Keep warm.
For the Shrimp, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 to 2 minutes or until golden. Add shrimp; cook and stir on medium-high heat 2 minutes. Sprinkle with Seasoning; cook and stir 2 minutes longer or just until shrimp turn pink. Serve shrimp over couscous. Sprinkle with cilantro. Serve with lemon wedges.
(Amount per serving)