Ingredients
1 tablespoon canola oil1 small onion, chopped1/4 cup pine nuts1 pound uncooked shrimp (16-20 per pound), peeled and deveined1 cup uncooked pearl (Israeli) couscous2 tablespoons lemon juice3 teaspoons Moroccan seasoning (ras el hanout) 1 teaspoon garlic salt2 cups hot waterMinced fresh parsley, optional
Preparation
In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until the onion is tender, 2-3 minutes. Stir in the shrimp, couscous, lemon juice, seasoning, garlic salt and water; 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.
