In a large skillet, heat canola oil over medium-high heat.

Sauté chopped onion and pine nuts (or slivered almonds) until the onion is tender, about 2-3 minutes.

Stir in uncooked shrimp, pearl couscous, lemon juice, Moroccan seasoning, garlic salt, and hot water.

Bring to a boil, then reduce heat to simmer.

Cover and cook until the shrimp turn pink and the couscous is tender, about 4-6 minutes.

Remove from heat and let stand for 5 minutes.

If desired, top with minced fresh parsley before serving.