Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare couscous: Heat 1 tablespoon oil in a large skillet over medium heat. Add ham, pepper and onion; cook, stirring, until vegetables soften, about 4 minutes. Add garlic, paprika, fennel seed, 1/4 teaspoon salt and 1/2 teaspoon pepper; cook, stirring constantly, until fragrant, about 2 minutes. Stir in tomatoes (with juice) and water. Bring to a simmer; cover and cook for 2 minutes. Stir in shrimp and peas; cook, uncovered and stirring occasionally, until the shrimp are opaque, 2 to 4 minutes. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.
To prepare salad: Whisk 3 tablespoons oil, vinegar and 1/8 teaspoon each salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Serve topped with almonds, feta and cranberries.