Spiced Prawns with Dried Fruit Couscous

Servings 4


Dried Fruit Couscous

  • 1 cup water
  • 3/4 cup couscous
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped dried dates
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon McCormick Gourmetâ„¢ Sicilian Sea Salt
  • 1/4 teaspoon McCormick Gourmet Organic Black Pepper Coarse Ground

Spiced Prawns

  • 1 tablespoon olive oil
  • 2 cloves garlic thinly sliced
  • 1 pound large shrimp peeled and deveined
  • 2 teaspoons McCormick Gourmetâ„¢ Moroccan Seasoning Ras El Hanout


  • 2 tablespoons chopped fresh cilantro
  • Lemon wedges


  1. For the Couscous, bring water to boil in small saucepan. Stir in couscous and dried fruits; cover. Remove from heat. Let stand 5 minutes. Meanwhile, mix lemon juice, oil, honey, sea salt and pepper in small bowl with wire whisk until well blended. Fluff couscous with fork. Spoon into medium bowl. Add dressing; toss to coat well. Keep warm.

  2. For the Shrimp, heat 1 tablespoon of oil in large skillet on medium heat. Add garlic; cook and stir 1 to 2 minutes or until golden. Add shrimp; cook and stir on medium-high heat 2 minutes. Sprinkle with Seasoning; cook and stir 2 minutes longer or just until shrimp turn pink. Serve shrimp over couscous. Sprinkle with cilantro. Serve with lemon wedges.