When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. —Barbara Lento, Houston, Pennsylvania
Recommended: 32 Favorite Mediterranean Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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. Yield: 4 servings.
Originally published as Quick Moroccan Shrimp Skillet in Simple & Delicious October/November 2017