Middle-Eastern Shrimp

Middle-Eastern Shrimp
Servings: 6 Prep 10 mins Cook 15 mins


  • 2 14 1/2 ounce cans stewed tomatoes
  • 1/2 cup frozen chopped onions, thawed
  • 3 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons bottled chopped garlic
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 1/3 cups water
  • 1 cup couscous
  • 3/4 teaspoon dried mint
  • 2/3 cup crumbled feta cheese
  • 1 pound cleaned and deveined medium-size shrimp
  • Mint leaves, for garnish (optional)

Make It

1. Stir together tomatoes with their liquid, onions, pine nuts, olive oil, balsamic vinegar, garlic, cumin, allspice, black pepper, salt and ground red pepper in a large bowl; break up tomatoes slightly with a wooden spoon.

2. Pour tomato mixture into medium-size saucepan. Cook, covered, over medium heat for 10 to 12 minutes or until mixture is slightly thickened.

3. Meanwhile, bring the 1-1/3 cups water to boiling in a small saucepan. Combine couscous and dried mint in a bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, 5 minutes. Uncover; fluff with fork. Stir in 1/3 cup of the feta cheese. Cover saucepan again.

4. Add shrimp to tomato mixture; cover and cook, stirring occasionally, for 2 to 3 minutes or until shrimp are cooked through.

5. To serve, spoon couscous on large platter; top with shrimp mixture and sprinkle with remaining 1/3 cup feta cheese. Garnish with fresh mint leaves if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 346, Fat, total (g): 14, chol. (mg): 132, sat. fat (g): 5, carb. (g): 36, fiber (g): 4, pro. (g): 21, sodium (mg): 871, Percent Daily Values are based on a 2,000 calorie diet.