Roasted Cumin Shrimp And Asparagus

Let's Cook

1. Step 1.

   Bring ¾ cup water to a boil in a small saucepan or kettle. Place ½ cup couscous in a medium bowl, squeeze the juice of ¼ orange over it, then pour ½ cup of the hot water over the couscous. Stir once, cover the bowl tightly with a plate or plastic wrap, and let sit for 10 minutes until the water is absorbed.

2. Step 2.

   While the couscous sits, position an oven rack about 6 inches from the broiler and preheat the broiler to high. On a rimmed baking sheet, toss 8 ounces asparagus (trimmed) with ½ tablespoon olive oil, and season with salt and pepper to taste. Spread the asparagus in a single layer.

3. Step 3.

   Broil the asparagus for 3 minutes, until bright green and beginning to brown in spots.

4. Step 4.

   While the asparagus broils, season 10 large peeled and deveined shrimp with ¼ teaspoon ground cumin, ⅛ teaspoon cayenne, and ⅛ teaspoon salt. Toss to coat evenly.

5. Step 5.

   After 3 minutes, remove the baking sheet from the broiler. Arrange the seasoned shrimp in a single layer among the asparagus. Return the sheet to the broiler and cook until the shrimp are just opaque throughout and the asparagus is just tender, 3 to 4 minutes more.

6. Step 6.

   While the shrimp and asparagus broil, fluff the couscous with a fork and season with salt and pepper to taste.

7. Step 7.

   Remove the baking sheet from the broiler. Squeeze the juice of the remaining ¼ orange over the shrimp and asparagus. Serve immediately with the couscous.