Shrimp and Couscous with Tomatoes and Toasted Almonds
This simple one-pot dish cooks the shrimp and couscous at the same time, but does so gently, using the residual heat trapped in a covered pot.
- Time: 40 min
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- tablespoons extra-virgin olive oil, divided
- sliced almonds
- medium garlic clove
- teaspoon ground cinnamon
- finely chopped fresh flat-leaf parsley leaves and stems
- Kosher salt and ground black pepper
- ounce can diced fire-roasted tomatoes
- couscous
- pounds extra-large shrimp, and deveined)