- Spice Blend:
- 2 1/4 teaspoons McCormick® Cumin, Ground
- 3/4 teaspoon McCormick® Cinnamon, Ground
- 3/4 teaspoon McCormick® 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
- 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.