Shrimp are very tasty and relatively inexpensive. If you can't find large or jumbo shrimp or they are not on sale, substitute medium size shrimp and reduce cooking time.

SERVES 4

INGREDIENTS

1  package of large or jumbo shrimp (340 grams)
     shell of and de-veined
1  tbsp of olive oil or canola oil
1  tsp of ground coriander
⅛ tsp of freshly ground nutmeg
1  tsp of 5 spice powder
1  tsp of ground cinnamon
1  tbsp of fresh minced ginger
1  cup of couscous
1  cup of water
1  tbsp of honey
1  lemon, zest and juice
    salt and freshly ground pepper
 

To a large bowl add, olive oil, coriander, nutmeg, 5 spice powder, cinnamon, ginger and pinch of salt and pepper. Whisk it together, add the shrimp and smooth the mixture on the shrimp.

In a small sauce pan bring the water to boil, season it with salt and add couscous. Put the lid on the pan and take it off the heat. This is a typical way to cook couscous, if your couscous producer's cooking instructions are different than follow them.

Place a large pan on medium heat, add the shrimp and cook them 2 minutes per side or until they are pink.

Put the couscous in a serving dish, and place the shrimp on top of the couscous. Drizzle honey on top of the shrimp. Sprinkle lemon zest and lemon juice on top and serve.