Moroccan shrimp and Israeli couscous simmer with onions, pine nuts and a traditional seasoning blend until they're plump and steeped in flavor.

Ingredients

• 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 and lemon wedges, optional

Directions

1. 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.
2. Remove from heat; let stand 5 minutes. If desired, top with parsley and serve with lemon wedges.