Shrimp and Couscous With Tomatoes and Toasted Almonds
Serves 4.
Note: This simple one-pot version of Couscous alla Trapanese combines the couscous and spices of Northern Africa with seafood harvested near Trapani, Sicily. This rendition cooks the shrimp and couscous at the same time, but does so gently, using residual heat trapped in a covered pot. Flat-leaf parsley adds both grassy herbal flavor and bright color. You'll need a full bunch to obtain the 1 cup finely chopped stems and leaves that's sautéed with the aromatics and the 1/4 cup roughly chopped leaves for garnish. Don't use shrimp that are smaller than extra-large (21/ 25 per pound), as they will wind up tough and overcooked. From "Milk Street: Tuesday Nights Mediterranean," by Christopher Kimball (Voracious, 2021).
• 5 tbsp. extra-virgin olive oil, divided
• 1/2 c. sliced almonds
• 1 medium yellow onion, chopped
• 4 medium garlic cloves, chopped
• 1/4 tsp. ground cinnamon
• 1 c. finely chopped fresh flat-leaf parsley leaves and stems, plus 1/4 c. roughly chopped leaves (see Note)