The nice thing about this is that you can prepare everything in advance- and have the skewers all ready for the grill. The couscous can be re-heated in the microwave without any problem if made earlier in the day.

1 # peeled, de-veined raw large shrimp

1 teaspoon each: cumin, turmeric, cinnamon, paprika *

1/2 teaspoon saffron threads

3 cloves minced garlic

1/3 cup almonds coarsely chopped

2 T chopped parsley

3 T  olive oil

lemon sections

1/4 cup preserved lemon rind chopped coarsely

wooden skewers that have been soaked in water for at least an hour

lemon saffron couscous

In a shallow container combine the spices, garlic, almonds,parsley preserved lemon, and olive oil. Add the shrimp and toss around to coat well. Refrigerate for at least an hour or up to 8 hours.

Prepare the grill.

Make the skewers by alternating the shrimp with the lemon slices. When the coals are ready grill the shrimp for about 1  1/2 minutes per side- turning once- if the grill is hot it won’t take long to cook the shrimp.

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4 servings

  1. *These spices can often be found combined in gourmet food stores- as “tagine” spices -there’s no need for salt in the marinade as the preserved lemons are pretty salty. I have found preserved lemons at Whole Foods- and Middle Eastern markets- if you don’t want to make your own. 

  2. *return to home