Middle Eastern Shrimp

Ingredients

• 2 (14 1/2 ounce) cans stewed tomatoes
• 1/2 cup frozen chopped onions, thawed
• 3 tablespoons pine nuts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons bottled chopped garlic
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 1/3 cups water
• 1 cup couscous, uncooked
• 3/4 teaspoon dried mint
• 2/3 cup crumbled feta cheese (about 5 ounces, divided)
• 1 pound peeled, deveined medium shrimp
• Fresh mint leaves for garnish (optional)

Instructions

1. In a medium saucepan, stir together tomatoes with their liquid, onions, pine nuts, oil, vinegar, garlic, cumin, allspice, black pepper, salt and cayenne; break up tomatoes with a wooden spoon.
2. Cook, covered, over medium heat 10 to 12 minutes or until mixture is slightly thickened.
3. Meanwhile, bring water to boiling in a small saucepan.
4. Combine couscous and dried mint in a small bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, 5 minutes.
5. Uncover; fluff with fork. Stir in 1/3 cup feta cheese. Cover saucepan again.
6. Add shrimp to tomato mixture; cover and cook, stirring occasionally, 2 to 3 minutes, or until shrimp are cooked through.
7. To serve, spoon couscous onto a large platter; top with shrimp mixture and sprinkle with remaining 1/3 cup feta.
8. Garnish with mint leaves if desired.

Makes 6 servings.

Calories: 346 Protein: 21 grams Total fat: 14 grams Cholesterol: 132 mg Sodium: 871 mg Carbohydrate: 36 grams