Quick Moroccan Shrimp Skillet

[nverland]

Quick Moroccan Shrimp Skillet
Total Time Prep/Total Time: 25 min. Makes 4 servings

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1/4 cup pine nuts
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 cup uncooked pearl (Israeli) couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning (ras el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley, optional

Directions

In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes.
Remove from heat; let stand 5 minutes. If desired, top with parsley.

Note: This recipe was tested with McCormick Gourmet Moroccan Seasoning (ras el hanout).

Kitchen Tips
Letting the mixture stand before serving helps the pasta absorb more liquid. It's still a saucy dish, so serve it in a shallow bowl.
Slivered almonds can be substituted for pine nuts.
The flavor of this dish is close to a curry, but with more cinnamon.
For easier eating, remove the shrimp tails before cooking.