Seafood

1. Calamari Fingers 
   
   

   

   
   Ingredients
   
   ... Calamari (make sure you get thick big calamari’s)
   Eggs
   Flour
   Bread crump
   Paprika
   A pinch of cinnamon
   Garlic powder
   Oregano
   Salt & pepper
   
   Directions
   
   Cut your clean calamari into thick chunky fingers (as thick as fish fingers). Season with some salt, pepper and paprika. Set aside.
   
   Place a bowl with some beaten eggs seasoned with salt & pepper. Place a tray with flour and another tray with bread crumbs seasoned with some salt, pepper, paprika, oregano and a small pinch of cinnamon.
   
   Dust your calamari fingers in flour and then dip it in the beaten eggs. Get it out of the eggs into the bread crumbs and make sure every piece is well covered with bread crumbs. Fry the calamari fingers in some oil and serve with some lemon wedges and tartar sauce.

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   Sole Fish with Garlic Lemon Dill Sauce
   
   

   
   

   
   

   

   Ingredients

   
   

   
   

   ... 5 sole fish fillets 

   Salt & pepper 

   Butter

   Oil

   
   

   For the Sauce 

   
   

   350 ml milk

   2 tbsp flour

   2 tbsp butter

   6 garlic cloves chopped

   200 ml cream

   ¼ tsp red hot chili pepper flakes

   1 tsp garlic powder

   A good pinch of nutmeg

   Salt & pepper

   ¼ cup lemon juice

   1/3 cup chopped dill

   
   

   Directions 

   
   

   To prepare the fish, wash it with some salted water and dry from all liquids and water. Season every side of the fish with some salt & pepper. Set aside.

   
   

   To prepare the sauce, melt the butter and then add the flour. Add half the quantity of the garlic and let them all cook for a couple of minutes. Add your milk gradually while whisking to get rid of any lumps. Add all the spices and bring to a boil to thicken the sauce. Lower the heat and add the cream. Let the sauce cook for a couple of minutes more and then remove from heat. Once you remove it from heat add the dill, lemon juice and the rest of the garlic. Set the sauce aside.

   
   

   Now, to cook the fish add a little oil to a wide pan and a lot of butter with it. Let them heat up very well and then add your fish. Don’t turn the fish at all until the bottom have cooked and got a nice golden color. Add some water which will prevent the butter from burning and turning brown and will also steam the fish and moisten it. Once all the water have steamed turn the fish and let it get golden crisp on the other side and then do the same, add a little water and once the water have steamed remove from heat. Lay your fish on a plate and add the sauce on top. Serve with some rice and green salad.

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   Fried Fish the Egyptian Way

   
   

   Sheperd's pie 

   

   
   

   
   

   250 grams ground meet .

   
   

   1 kilo boled potato .

   1/3 cup green beens .

   1/3 cup small carots cubes .

   
   

   ... 1 small choped onion .

   
   

   2 Tbs of chped parsly .

   1/4 cup sweet corn " caned".

   1/3 cup mashrom cuted in this slices.

   or 1 and half cup of frozen mixed vegies .

   1/2 cup parmesan cheese .

   1/2 cup motzarella cheese .

   1/4 cup butter room temp & 1 cube .

   1/4 bread crumbes" unseasoned ".

   milk at room tempterture .

   
   

   For seasoning :

   
   

   1/4 tes black pepper .

   1/4tsp ground cinamon "optional".

   1/2 tsp mix spices .

   1/2 tsp dried coriander .

   1/2 tso paprica.

   1 tsp salt . 

   2 tes tabasco souce.

   1/4 tsp nut meg.

   
   

   1. add the butter to the hot biled potatoes and and statert to mash the potetos .. add a little bit of the milk 1/4 cup at atime and u reach the desired stricure .. i like mine to abit sift ..so it depends on how u like it ..then add the nut meg and the salt and taste to adjust .. set aside ..

   
   

   2.boile the vegies each one alone "the peas and the carots only" or boile tour frozen mixed viges .. do this step while ur boiling the potato .

   
   

   3 . put 2 Tbs of oil in a hot scalet and add the onion and stir untill it soften .. add the meet and all the all seasing and stir untill its done ..then add parsly the tabasco ,and the viges .

   
   

   4.grease the oven dish with cube of butter and 1 tsp of oil put the bread crumbs and let it cover the whol base .. .

   
   

   5.put a thin lyer of the mashed potatos .

   6. put the gound meet and the viges mix .

   7. cover with the rest of mached potato and thn layer with the chesse ..

   8.put it in preheated oven unitell goled brown and u can use the griller later for the top ..

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Chinese Shrimp with Broccoli Recipe

Ingredients:


2lbs shrimp (peeled and deveined)
1 large head broccoli (sliced into florets)
... Sauce-
2/3 cup soy sauce
½ cup chicken broth
1/3 cup rice wine
3 ½ tablespoons sugar
1 tablespoon sesame oil
¼ teaspoon white pepper
2 tablespoons vegetable oil
1 tablespoon fresh garlic (minced)
1 tablespoon fresh ginger (minced)
2 tablespoons cornstarch
¼ cup water
Cooking Instructions:

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Step 1: In a bowl combine soy sauce, chicken broth, rice wine, sugar, sesame oil and white pepper. Dissolve cornstarch in ¼ cup of water.

Step 2: Heat a wok over medium high. Add vegetable oil. Add broccoli and stir-fry for 2-3 minutes or until it has reached your desired tenderness. Remove from the pan and set aside. Add a little more oil to the wok if needed. Add garlic and ginger. Stir-fry for 15 seconds. Add shrimp and stir fry for 1 minute.

Step 3: Add sauce mixture to the wok and bring to a boil, cook for 1 minute. Add the cornstarch and water mixture and cook while stirring until the sauce thickens. At this point the shrimp should have turned pink and be fully cooked. Be careful not to overcook the shrimp. Add broccoli florets back into the wok, mix well. Remove from heat and serve.
(Makes 4 Servings)

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Hammour (Grouper) with Onions, Olives and Orange Zest Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hammour (Grouper) with Onions, Olives and Orange Zest Recipe. Enjoy our easy recipes and  learn how to make Hammour (Grouper) with Onions, Olives and Orange Zest.  

Ingredients

1 Kg hammour (grouper) fillets

for the marinade

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp ground cardamom

2 Tbsps hopped garlic

salt and pepper

1 Tbsp lemon or orange juice

for the sauce

2 large onions, sliced

1 green onion, chopped

¼ cup sliced green olives

1 tsp orange zest

1 tsp rosemary

1 tsp lemon juice

2 Tbsps olive oil

1 Tbsp white vinegar

¼ cup fish or chicken stock

Method

• Wash the fish fillets and pat dry.

• Mix together the cumin, coriander, cardamom, garlic, salt, pepper and lemon juice in a deep dish.

• Put the fish in the dish and cover the fish with the mixture.

• Cover and refrigerate for an hour to marinate.

• Mix together the sauce ingredients in a bowl and season with salt and pepper.

• Arrange the fish fillets in a dish and cover with the onion and olive mixture. Add the stock to the dish.

• Bake in a 350 degree oven for 25-30 minutes or until the fish is fully cooked.

• Place the fish on a dish and garnish.

• Serve hot with salad and white rice. 

Shrimps Makboos - How to Make Shrimps Makboos

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shrimps Makboos Recipe. Enjoy the Arabic Cuisine and  learn how to make Shrimps Makboos.

Ingredients

1 kilo shrimps peeled

2 cloves garlic chopped

2 Table spoon lemon juice

1 Table spoon olive oil

Salt and pepper

2 ½ cup onion, chopped

2 Table spoon vegetable oil

3 tea spoon mixed spice (coriander, cumin, cardamom, dry lemon)

1 Table spoon oil

3 cup basmati rice

2 whole dry lemons

2 cinnamon stick

10 black pepper seeds

¼ tea spoon turmeric

5 cup water

Saffron

1 Table spoon rose water

4 egg boiled

Fresh coriander chopped

Method

- Season shrimps with garlic, lemon juice, olive oil, salt and pepper, set aside.

- Put onion in a pan over medium heat, stir then sprinkle with small amount of water, till soft.

- Add oil then spices powder, stir for 10 minutes.

- Add shrimps, fry from all sides.

- Add rice, dry lemon, cinnamon sticks, black pepper seeds, turmeric and water, stir and season with salt and pepper.

- Cover and reduce heat, leave till fully cooked for 20 minutes.

- Dissolve saffron in rose water, Spread over Makboos, whish slightly.

- Decorate with boiled eggs slices and chopped coriander before serving.  

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Moroccan fish with couscous recipe - How to make Moroccan fish with couscous

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan fish with couscous Recipe. Enjoy the Moroccan Cuisine and  learn how to make Moroccan fish with couscous. 

Why not add this flavoursome dish to your weekly repertoire - for a smart, great-value fish supper

Easy
Serves 2
Prep 10 mins
Cook 20 mins
Dairy-free

Ingredients

100g couscous
300ml vegetable stock , hot
1 small onion , diced
olive oil
1 large courgette , cut into small dice
1 tbsp harissa
2 tomatoes , cut into small dice
2 fat skinless fillets sustainable white fish
½ small bunch flat-leaf parsley , chopped

Method

Put the couscous in a bowl, pour over half the stock, cover and leave to plump up. Cook the onion in a little olive oil until softened. Add the courgette and cook for 3 minutes. Add the harissa, tomatoes and the rest of the stock and bring to a simmer. Sit the fish on top of the veg, put on a lid and simmer for 5-7 minutes until the fish is just cooked.

Mix the parsley through the couscous. Serve the fish on top of the couscous then spoon over the veg and juices.
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Mutafaya Recipe - How to Make Mutafaya

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mutafaya Recipe. Enjoy cooking tasty Arabic food and learn how to make Mutafaya.

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 7 persons

Ingredients

For the fish marinade:
1 kg king fish, deirek, cut into thick slices
Lemon juice, one piece only
Pinch of salt
1 teaspoon ground cumin
3 tablespoons adeny chili mixture, (Adeny besbas)

For the sauce:
4 tablespoons vegetable oil
2 medium potatoes or 500 g, cut into medium fingers
2 medium onions or 250 g, cut into thin slices
3 cloves garlic, crushed
2 tablespoons coriander leaves, chopped
3 small green chili peppers, (green besbas)
1 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon tomato paste
3 medium tomatoes or 450 g, chopped
1 cube MAGGI® Chicken Bouillon
½ cup adeny chili mixture or 125 ml, (Adeny besbas)
1½ cups water or 375 ml

Preparation

Combine fish, lemon juice, salt, and cumin powder and adeny chili mixture. Marinate for 10 minutes.

Heat oil in a large non-stick deep frying pan, add and fry fish from both sides for 6 minutes or until fish is cooked. Remove the fish and set aside.

At the same oil, add potatoes. Stir and cook for 5 minutes then add onions and garlic, stir for another 3 minutes then add coriander, green chili, cumin powder, curry powder, tomato paste, tomatoes, MAGGI® Chicken Bouillon cube adeny chili mixture and water. Stir and bring to boil.

Simmer over low heat for 10 minutes or until potato is cooked.

Add the fried fish. Stir gently then serve.

Serve with cooked rice

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Baked salmon with salsa verde recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked salmon with salsa verde recipe. Enjoy Christmas Occasion Recipes and learn how to make Baked salmon with salsa verde.

Equipment
You'll need unwaxed kitchen string

Ingredients (serves 8)

1 cup chopped fresh flat-leaf parsley leaves
1/2 cup chopped fresh chives
1/3 cup chopped fresh dill sprigs
1 small red onion, finely chopped
1 long red chilli, finely chopped
1 garlic clove, crushed
1 tablespoon Maille wholegrain mustard
1/4 cup lemon juice
1/3 cup olive oil
2 x 650g salmon fillets, skin intact (see note) lemon wedges, to serve

Method

Preheat oven to 220°C/200°C fan-forced. Combine parsley, chives, dill, onion, chilli, garlic, mustard, lemon juice and half the oil in a bowl.

Place 1 salmon fillet, skin side-down, on a board. Top with two-thirds of the parsley mixture. Top with remaining fillet, skin-side up. Tie with kitchen string at 3cm intervals. Rub with remaining oil. Place in a baking dish.

Cook for 15 minutes for medium-well done or until cooked to your liking. Cut into 8 slices. Serve with lemon wedges and remaining parsley mixture

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Moroccan BBQ Salmon with Paprika Tomatoes Recipe

BBQ Recipes:
How To Make Moroccan BBQ Barbecue Salmon With Paprika Tomatoes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan BBQ Salmon with Paprika Tomatoes Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan BBQ Salmon with Paprika Tomatoes.  

Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Step 1: You will need...

2 x 200g salmon fillets
1 Tbsp paprika
¼ tsp cayenne pepper
1 Tbsp coriander , chopped
½ tsp salt
1 Tbsp olive oil
coriander , to garnish
for the tomatoes:
17 ½ oz tinned tomatoes
1 dried chilli
3 garlic cloves , sliced
1 Tbsp paprika
salt
2 2/3 fl oz olive oil
1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Step 2: Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes
Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon
Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon
Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish
Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander and serve with a glass of chilled white wine

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Middle Eastern style baked fish with couscous

The Arabic Food Re3cipes Kitchen invites you to try Middle Eastern style baked fish with couscous. Enjoy Middle Eastern cooking an learn how to make Middle Eastern style baked fish with couscous.

 A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

     1 tbs olive oil
     2 garlic cloves, crushed
     1 tbs sweet paprika
     2 tsp ground cumin
     1 tsp ground coriander
     Pinch of chilli powder
     375ml (1 1/2 cups) passata (tomato pasta sauce)
     250ml (1 cup) chicken stock
     600g firm white fish fillets (such as ling), cut into 5cm pieces
     Couscous, to serve
     1 x 200ml ctn natural yoghurt
     45g (1/4 cup) toasted pine nuts
     Fresh coriander sprigs, to serve

Method

   1. Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

   2. Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

   3. Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

   4. Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve

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Fresh sardines with green harissa

Enjoy Fresh sardines with green harissa from the Arabic Food Recipes Kitchen ( The home of delicious Arabic & Middle Eastern Food Recipes) . Enjoy Middle Eastern food cooking and learn how to make healthy Fresh sardines with green harissa.

Roy says this dish of fresh sardines with green harissa and lemon illustrates how "simple and fresh flavour combinations can work magically".

Ingredients

12 fresh sardines, filleted (ask your fishmonger to do this)
olive oil
vegetable oil
2 lemons

For the harissa

5 green tomatoes
3 green capsicums
2 cloves garlic, peeled
5 long green chillies, deseeded
3/4 tsp caraway
3/4 tsp cumin
1/2 bunch continental parsley, chopped finely
1/2 tsp sea salt, or to taste
extra virgin olive oil

Method

For the harissa: Eye tomatoes and quarter. Place on tray lined with baking paper and slow roast at 150C for about an hour until tender and beginning to shrink. Alternatively, leave tray in the oven on 50C overnight so they are ready to go.

Roast capsicums in a hot oven until skins are charred and burst. Put in bowl covered with cling wrap and let cool before peeling and removing seeds from the soft flesh.

Toast spices over medium heat in a dry pan until aromatic. Once cooled, grind them in a mortar and pestle or a spice grinder.

Place chillies in a food processor and blitz until a paste forms. Occasionally scrape the sides down and add a little extra virgin olive oil to help it along. Once smooth, add the garlic until minced. Then add the ground spices, capsicums, tomatoes, parsley and salt. Process until thick and chunky. Taste for seasoning.

Scrape into a container and cover generously with extra virgin olive oil. This will be more than you need for this dish, but it lasts for at least a fortnight in the fridge.

For the sardines: Pat sardines dry with paper towel. Heat a heavy-based frying pan and add a splash of olive oil blended with a little vegetable oil. Place sardines skin side down in the pan. Gently jiggle pan to ensure the skin doesn't catch. Cook over medium-high heat for 1-2 minutes until skin is turning golden. (You'll also notice the flesh around edges is beginning to cook and change colour.)

Gently flip sardines using a palette knife. Remove pan from heat and allow to finish cooking in the pan for 1 minute.

Meanwhile place a generous dollop of green harissa on each plate. Use palette knife to transfer sardines to the plates.

Finish with half a lemon on each plate, and a drizzle of a fruity extra virgin olive oil.

Serve with a crisp salad of shaved green apples, dill and raddichio dressed with lemon-infused extra virgin olive oil

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Baby snapper with green onion and pistachio stuffing

The Arabic Food Recipes kitchen invites you to Baby snapper with green onion and pistachio stuffing. Enjoy cooking fish and learn how to make Baby snapper with green onion and pistachio stuffing. A delicious fish lunch

Ingredients

1 tbsp olive oil
4 green onions (finely sliced)
2/3 cup pistachios (shelled and chopped)
1/2 cup fresh breadcrumbs
1/4 cup flat-leaf parsley (chopped)
1/4 cup parmesan (grated)
salt and pepper
4 baby snappers (cleaned and scaled)
butter
lemon

Method

For stuffing, heat 1 tbsp olive oil in a pan over medium heat and cook 4 green onions (finely sliced) for 2-3 minutes. Add 2/3 cup pistachios (shelled and chopped) and 1/2 cup fresh breadcrumbs and cook for 2-3 minutes. Remove from heat. Stir in ¼ cup flat-leaf parsley (chopped) and ¼ cup parmesan (grated). Season with salt and pepper, then cool. Fill cavities of 4 baby snappers (cleaned and scaled) with stuffing and secure with toothpicks. Cut 2 slits in both sides of each fish and brush both with melted butter. Cook each in a preheated grill pan for 1-2 minutes on each side, then finish in a 180C oven on a greased baking dish for 10-12 minutes or until fish is just cooked. Serve with lemon

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Moroccan spiced fish with ginger mash recipe

The Arabic Food Recipes Kitchen invites you to try Moroccan spiced fish with ginger mash recipe. Enjoy Delicious Arabic food and laern how to make Moroccan spiced fish with ginger mash dish. Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash.

Ingredients

2 large sweet potatoes , peeled and cut into chunks
2 tsp butter , softened
1 garlic clove , crushed
0.5-1 tsp harissa (Belazu is good)
zest 1 lemon
small handful coriander , most chopped, rest left whole
fingertip-size piece fresh root ginger , finely grated
2 skinless white fish fillets (look for sustainably caught)

Method

1. Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.

2. Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg

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Grilled Fish Kofta in Spicy Sauce Recipe - How to make Grilled Fish Kofta in Spicy Sauce

Easy recipe for Lebanese Grilled Fish Kofta in Spicy Sauce. Enjoy Lebanese cuisine and learn how to make tasty dish of Grilled Fish Kofta in Spicy Sauce.

Preparation time : 25 minutes
Cooking time : 25 minutes

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil

For the spicy sauce:
1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation

1. Put minced fish in a bowl and mix with onions, parsley and black pepper powder.
2. Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.
3. In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.
4. Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve
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Moroccan Shrimp - Recipe for Moroccan Shrimp

Delicious recipe for Moroccan shrimp. Learn how to make best Moroccan shrimp over couscous. main ingredients are couscous, shrimp, onion, olive oil, spices, red bell pepper, raisins, potatoes, cumin and cinnamon.

Yield: Makes 4 servings

Ingredients

1 10-ounce box couscous

1 tablespoon olive oil

1 large yellow onion, diced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 red bell pepper, diced

3/4 cup golden raisins

1 28-ounce can whole tomatoes, drained and roughly chopped

1 pound shrimp, peeled and deveined

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 lemon, halved

Preparation

1. Prepare the couscous according to the package directions; set aside.
2. In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 teaspoon of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
3. Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp over the top

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