This healthy and vibrant dish is suitable to be paired with a crisp glass of Greek White wine or a zesty Sauvignon Blanc. Inspired by the flavors of the Mediterranean, this dish is simple to make and the fresh summer herbs and tomatoes enhances this shrimp dish.
- 6 tablespoons extra-virgin olive oil
- 1/3 cup sliced almonds toasted
- 1 medium yellow onion, diced
- 6 medium garlic cloves, minced
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cumin
- 1 cup chopped flat-leaf parsley chopped fine plus and additional 1/4 cup for garnish
- Salt and black pepper
- 2 14 oz cans fire roasted diced tomatoes
- 3/4 cup couscous
- 1 1/2 pound extra-large shrimp, peeled and deveined with tails removed.
- 1 large lemon
- In a large pan, over medium heat add 4 tablespoons olive oil. When oil is shimmering add the onion, garlic, cinnamon, cumin, parsley, salt and pepper to taste. Cook over medium until onion is soft, stirring often. Stir in the tomatoes with juices and 1 1/2 cups water. Bring mixture to a boil over medium high heat. Stir in the couscous and shrimp and return to a boil. Cover and remove from the heat. Let stand for 10 minutes. Stir to combine and fluff the couscous. Taste and add salt and pepper if desired.
- Transfer to a serving dish and drizzle with the remaining 2 tablespoons olive oil. Sprinkle the toasted almonds. Garnish with additional chopped parsley and lemon wedges.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.