Servings: 4 Yield: servings Prep 20 mins Cook 12 mins Bake 400°F 12 mins
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cayenne
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 cloves garlic, minced
- 1 cup whole wheat Israeli couscous, halved
- 1 1/4 pounds peeled and deveined shrimp (tails left on)
- 1 cup dried apricots
- 1 cup pitted dates
- 8 Italian- or Spanish-style green olives with pits
- 2 tablespoons lemon juice, plus 1 tsp zest
- 2 tablespoons white wine, chicken broth or water
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped almonds
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, lemon 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. (To make your own, see How to Make a Parchment Bag, above.) 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.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 550, Fat, total (g): 10, chol. (mg): 211, sat. fat (g): 1, carb. (g): 88, fiber (g): 10, pro. (g): 30, sodium (mg): 882, Percent Daily Values are based on a 2,000 calorie diet.