Instructions: In a medium saucepan, stir together tomatoes with their liquid, onions, pine nuts, oil, vinegar, garlic, cumin, allspice, black pepper, salt and cayenne; break up tomatoes with a wooden spoon.

Cook, covered, over medium heat 10 to 12 minutes or until mixture is slightly thickened.

Meanwhile, bring water to boiling in a small saucepan. Combine couscous and dried mint in a small 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.

Add shrimp to tomato mixture; cover and cook, stirring occasionally, 2 to 3 minutes, or until shrimp are cooked through.

To serve, spoon couscous onto a large platter; top with shrimp mixture and sprinkle with remaining 1/3 cup feta. Garnish with mint leaves if desired.

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