By Rafael Garcia Sanchez

shrimp with tomatoes and warm spices

Ingredients

4 servings

1 poundshrimp

large per pound, peeled and deveined

2 tablespoonsextra-virgin olive oil

divided, plus extra for drizzling

5garlic cloves

minced, divided

1 teaspoongrated lemon zest

½ teaspoontable salt

divided

⅛ teaspoonpepper

1red bell pepper

or green, stemmed, seeded, and chopped

1onion

small, chopped

1 tablespoonras el hanout

½ teaspoonground ginger

1 x 28 ouncecan whole peeled tomatoes

drained with juice reserved, chopped coarse

¼ cuppitted black olives

chopped coarsely

2 tablespoonsfresh parsley

coarsely chopped

2scallions

sliced thin on bias

1 packagecouscous

Instructions