Recipe

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• 3/4 cup water
• 2/3 cup whole-wheat couscous
• 1 tsp olive oil
• 1 large spanish onion, roughly chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 red pepper, seeded and roughly chopped
• 1/2 cup golden raisins
• 1 28- oz can whole tomatoes, drained and roughly chopped
• 1 lb raw medium shrimp, peeled and de-veined
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 lemon, halved

• 1 Bring the water to a boil in a saucepan. Stir in the couscous, cover the pot and remove it from the heat.
• 2 Allow the pot to stand, covered, for 5-8 minutes.
• 3 Meanwhile, heat the oil in a large pan over medium-low heat.
• 4 Add the onion, salt, and half the black pepper.
• 5 Cover and cook until the onion is softened, 5 to 7 minutes.
• 6 Add the bell pepper and raisins and cook for 4 minutes more.
• 7 Add the tomatoes and heat for 3 minutes, stirring.
• 8 Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper.
• 9 Squeeze the lemon over the shrimp and toss to combine.
• 10 Drain the shrimp and add to the tomato mixture in the skillet.
• 11 Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp mixture over the top.