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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. In a small bowl, combine cumin, salt, cinnamon, turmeric, ginger and cayenne.
In a medium pan, heat olive oil over medium heat. Add 2 tablespoons shallots, garlic and spice mixture. Cook for 2 minutes, until soft. Stir in couscous and water; cover and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes. Set aside, covered.
In a large bowl, toss shrimp with apricots, dates, olives, lemon zest, lemon juice, wine (or broth or water), the remaining 2 tablespoons shallots and the reserved couscous mixture. Transfer to 2 large parchment cooking bags and seal per package directions. Place bags on a rimmed baking sheet. Bake for 10 to 12 minutes. Carefully open to release steam; toss in a large bowl with parsley, cilantro and almonds. Serve shrimp mixture over couscous.