Spiced Couscous With Shrimp And Chermoula - cooking recipe

Ingredients

Spice Blend:
2 1/4 teaspoons McCormick(R) Cumin, Ground
3/4 teaspoon McCormick(R) Cinnamon, Ground
3/4 teaspoon McCormick(R) Turmeric, Ground
1/2 teaspoon salt
Chermoula:
1 bunch fresh cilantro, chopped
1 clove garlic
2 tablespoons lemon juice
1/3 cup olive oil
Spiced Couscous:
1 cup water
3/4 cup couscous
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
Shrimp:
1/2 pound shrimp, peeled and deveined
1 tablespoon olive oil

Preparation

For the Spice Blend, mix all ingredients in small bowl. Set aside.
For the Chermoula, place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil with machine running. Blend until smooth. Mix in 1 1/4 teaspoons of the Spice Blend. Keep refrigerated until ready to serve.
For the Couscous, bring water to boil in small saucepan. Stir in remaining ingredients and another 1 1/4 teaspoons of the Spice Blend. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink.
To serve, spoon Chermoula into serving bowl. Top with couscous and shrimp. Garnish with cilantro, if desired.