Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Family Circle

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Recipe Summary

prep:
20 mins
cook:
12 mins
bake:
12 mins
total:
44 mins
Servings:
4
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°. In a
    small bowl, combine cumin,
    salt, cinnamon, turmeric,
    ginger and cayenne.

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  • 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.

  • 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° 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

550 calories; fat 10g; cholesterol 211mg; saturated fat 1g; carbohydrates 88g; insoluble fiber 10g; protein 30g; sodium 882mg.
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