Middle Eastern Shrimp

Photo: flickr user BMigulski

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

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)

Preparation

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.

Cook, covered, over medium heat 10 to 12 minutes or until mixture is slightly thickened.

Meanwhile, bring water to boiling in a small saucepan. Combine couscous and dried mint in a small bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, 5 minutes. Uncover; fluff with fork. Stir in 1/3 cup feta cheese. Cover saucepan again.

Add shrimp to tomato mixture; cover and cook, stirring occasionally, 2 to 3 minutes, or until shrimp are cooked through.

To serve, spoon couscous onto a large platter; top with shrimp mixture and sprinkle with remaining 1/3 cup feta. Garnish with mint leaves if desired.