Moroccan Shrimp and Couscous

Categories: Seafood-shrimp

Ingredients

• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground turmeric
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cayenne
• 1 Tbsp. olive oil
• 1/3 cup minced shallots
• 2 cloves garlic, minced
• 1 cup whole wheat Israeli Couscous, halved
• 1 1/2 lbs. peeled and deveined shrimp (tails
• left on)
• 1 cup dried apricots
• 1 cup pitted dates
• 8 large Italian-or Spanish-style green olives
• with pits
• 2 Tbsp. lemon juice, plus 1 tsp. zest
• 2 Tbsp. white wine, chicken broth or water
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup chopped almonds

Directions

1. Heat oven to 400 degrees. In a small bowl, combine cumin, salt, cinnamon, turmeric, ginger and cayenne.
2. heat olive oil in a medium pot over medium heat. Add half each of the shallots, garlic and spice mixture. Cook for 2 minutes, until soft. Stir in couscous and 1 1/4 cups water; cover and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes. Set aside, covered.
3. In a large bowl, toss shrimp with apricots, dates, olives, lemons juice and zest, wine and remaining shallots, garlic and spice mixture. Transfer to 2 large parchment cooking bags (such as PaperChef) and seal per package directions.
4. Place bags on a rimmed baking sheet. Bake at 400 degrees for 10 to 12 minutes. Carefully open to release steam; toss in a bowl with parsley, cilantro and almonds. Serve shrimp over couscous.

5. To make your own parchment bag:

6. Fold a piece of parchment paper in half lengthwise. With scissors, cut paper into a heart shape.
7. Place ingredients on one side of heart.
8. Fold over loose side of paper. Begin to make long creases, beginning at the wide part of heart, following its shape.
9. once you get to the end, twist to close. Place bag on a sheet pan and bake.

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