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Middle Eastern Shrimp




  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

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