• Heat oven to 400°. In a small bowl, combine cumin, salt, cinnamon, turmeric, ginger and cayenne.

  • Heat olive oil in a medium pot over medium heat. Add half each of the shallots, garlic and spice mixture. Cook for 2 minutes, until soft. Stir in couscous and 1 1/4 cups water; cover and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes. Set aside, covered.

  • In a large bowl, toss shrimp with apricots, dates, olives, lemon juice and zest, wine and remaining shallots, garlic and spice mixture. Transfer to 2 large parchment cooking bags (such as PaperChef) and seal per package directions. (To make your own, see “How to Make a Parchment Bag,” above.) Place bags on a rimmed baking sheet. Bake at 400° for 10 to 12 minutes. Carefully open to release steam; toss in a bowl with parsley, cilantro and almonds. Serve shrimp over couscous.

Nutrition Facts

550 calories; 10 g total fat; 211 mg cholesterol; 882 mg sodium. 88 g carbohydrates; 30 g protein;