Shrimp and Vegetable Tagine with Couscous

Ingredients

• 14 oz tomatoes diced canned
• 0.3 teaspoon pepper hot
• 1 tablespoon chili powder 
• 1 package couscous (10 to 12 oz.;)
• 0.3 cup mint leaves fresh chopped
• 14 oz savory vegetable mixed frozen
• 2 cloves garlic minced peeled
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 2 teaspoons olive oil 
• 6 servings salt 
• 12 oz shrimp frozen thawed deveined uncooked peeled per lb.), (see notes)
• 2 cups vegetable stock 

Equipment

• bowl
• frying pan

Directions

1. In a 2- to 3-quart pan over high heat, bring broth and 1 teaspoon olive oil to a boil. Stir in couscous, cover pan, and remove from heat.
2. Let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.
3. Meanwhile, in a 5- to 6-quart pan over medium-high heat, stir garlic in remaining teaspoon oil until it just begins to brown, 1 to 2 minutes.
4. Add chili powder, coriander, cumin, and chili flakes; stir until fragrant, about 30 seconds.
5. Add tomatoes (including juices) and bring to a boil over high heat. Stir in frozen vegetables and cook, stirring often, for 3 minutes.
6. Add thawed shrimp and cook, stirring often, until shrimp are opaque but still moist-looking in center of thickest part (cut to test) and vegetables are hot, 4 to 5 minutes.
7. Add salt to taste.
8. With a fork, fluff the couscous; spoon equal portions of it into wide, shallow bowls. Spoon shrimp and vegetable mixture, including juices, evenly over couscous and sprinkle with parsley.