Shrimp and Couscous with Tomatoes and Toasted Almonds

Another "bright" recipe Pauline discovered during the "dark" days of COVID, this one from a recent issue of Cooks Magazine in which Pauline imparts her own unique style.

June 20, 2020 - Serves 4

INGREDIENTS

• 5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• DIVIDED 1/2 CUP SLICED ALMONDS
• 1 MEDIUM YELLOW ONION, CHOPPED
• 4 MEDIUM GARLIC CLOVES, CHOPPED
• 1/4 TEASPOON GROUND CINNAMON
• 1 CUP FINELY CHOPPED AND 1/4 CUP ROUGHLY CHOPPED FLAT LEAF PARSELY
• S & P
• 28 OUNCE CAN DICED FIRE-ROASTED TOMATOES
• 3/4 CUP COUSCOUS/li>
• 24 EXTRA LARGE SCHRIMP, PEELED, DEVINED, TAILS REMOVED AND UNCOOKED .

METHOD

In a large pot over medium, heat 3 tablespoons of oil until shimmering. Add the almonds and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer to a small bowl; set aside. .

To the oil remaining in the pot, add the onion, garlic, cinnamon, finely chopped parsley leaves and stems, 1 1/2 teaspoons salt and 1 teaspoon pepper. Cook over medium, stirring often, until theonion has softened, about 6 minutes. Stir the tomatoes with juices and 1 1/2 cups water, then bring to a boil over medium-high. Stir in the couscous and shrimp. Return to a boil, then cover, remove from the heat and let stand until the couscous is tender and the shrimp are opaque throughout, about 10 minutes. Stir to combine and fluff the couscous, then taste and season with salt and pepper.

Transfer the couscous and shrimp to a serving dish. Sprinkle with the roughly chopped parsley and almonds, then drizzle with the remaining 2 tablespoons oil.

CHEF's NOTES:

• This recipe demands large schrimp.
• Don't be tempted to substitute dried parsely for fresh. One bunch of fresh parsely in the produce section will do it!