Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  19            ounces  stewed tomatoes
     1/2           cup  frozen chopped onions -- thawed
  3        tablespoons  pine nuts
  2        tablespoons  olive oil
  2        tablespoons  balsamic vinegar
  2          teaspoons  bottled chopped garlic
     3/4      teaspoon  ground cumin
     1/2      teaspoon  ground allspice
     1/4      teaspoon  black pepper
     1/4      teaspoon  salt
     1/8      teaspoon  ground red pepper -- (cayenne)
  1 1/3           cups  water
  1                cup  couscous
     3/4      teaspoon  dried mint
     2/3           cup  crumbled feta cheese
  1              pound  shrimp -- shelled and deveined
                        mint leaves -- for garnish

Preparation:

1. Stir together tomatoes with their liquid, onions, pine nuts, olive oil, balsamic vinegar, garlic, cumin, allspice, black pepper, salt and ground red pepper in a large bowl; break up tomatoes slightly with a wooden spoon. 2. Pour tomato mixture into medium-size saucepan. Cook, covered, over medium heat for 10 to 12 minutes or until mixture is slightly thickened. 3. Meanwhile, bring the 1 1/3 cups water to boiling in a small saucepan. Combine couscous and mint in a bowl. Add to boiling water; stir. Cover saucepan; remove from heat. Let stand, covered, 5 minutes. Uncover; fluff with fork. Stir in 1/3 cup feta cheese. Cover saucepan again. 4. Add shrimp to tomato mixture; cover and cook, stirring occasionally, for 2 to 3 minutes or until shrimp are cooked through. 5. To serve, spoon couscous on large platter; top with shrimp mixture and sprinkle with remaining feta cheese. Garnish with fresh mint leaves if desired. Makes 6 servings:

Nutritional Information:

1945 Calories (kcal); 71g Total Fat; (32% calories from fat); 139g Protein; 186g Carbohydrate; 779mg Cholesterol; 2493mg Sodium