Quick Moroccan Shrimp Skillet

This one pan wonder has WONDERFUL aroma!!
(serves 4)

1 T. canola oil
1 small sweet onion, chopped
1/4 cup pine nuts
1 lb. uncooked shrimp (16-20 per lb.), peeled, deveined, and tails removed*
1 cup uncooked pearl (Israeli) couscous
2 T. fresh* lemon juice
3 t. Moroccan seasoning (ras el hanout)
1 t. garlic salt
2 cups hot water
Minced fresh parsley
Lemon crowns*

In a skillet, heat oil over med.-high heat; saute onion and pine nuts until onion is tender, 2-3 min. Stir in next six ingredients; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 min. Take off heat; let stand 5 min. Top with parsley, and serve with lemon crowns.

"Parents, be intentional: Tell your children that they are valued, accepted, capable, forgiven, and loved. Focus on the positive."

Love,

MM