Box of couscous
1 T. olive oil
1 large yellow onion, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 red bell pepper, diced
3/4 C. golden raisins
1 28 oz. can whole tomatoes, drained and roughly chopped
1 lb shrimp, peeled and deveined
2 tsp. ground cumin
1 tsp. ground cinnamon
1 lemon

Prepare the couscous according to package directions. Meanwhile, in a large skillet, over medium heat, heat the oil. Add the onion, salt and 1/8 tsp. of the pepper. Cover and cook until the onion is softened, 5-7 minutes. Add the bell pepper and raisins and cook another 4 minutes. Add the tomatoes and cook for 3 minutes. While the vegetables are cooking, place the shrimp in a bowl and sprinkle with the cumin, cinnamon and the remaining black pepper. Squeeze the lemon over the top and stir to combine. Add the shrimp (but not the liquid) to the vegetable mixture. Cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Fluff the couscous with a fork and serve with the shrimp mixture on top.