Simple Way to Make Moroccan Shrimp and Cous² in 24 Minutes at Home

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moroccan shrimp and cous². One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Moroccan Shrimp and Cous² is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Moroccan Shrimp and Cous² is something which I have loved my whole life.

Sprinkle shrimp with remaining paprika mixture. Garnish with cilantro sprigs, if desired. Moroccan Shrimp and Couscous makes a fabulous midweek supper for four and the easily multiplied recipe is also perfect for entertaining.

To get started with this recipe, we must first prepare a few components. You can cook moroccan shrimp and cous² using 28 ingredients and 6 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Moroccan Shrimp and Cous²:

1. Get 10-12 Large Argentinian Shrimp
2. Take 1 Tsp Paprika
3. Take 1 Tsp Granulated Garlic
4. Make ready 1/2 Tsp Chili Powder
5. Prepare 1/2 Tsp Cinnamon
6. Get 1/2 Tsp Ginger
7. Get 1/2 Tsp Allspice
8. Take 1 Tsp Salt
9. Prepare Black Pepper
10. Make ready Sautéed Veggies
11. Prepare 2 Zucchini or Yellow Squash (Halved, and cut on the bias)
12. Take 1/2 Large Onion (Yellow or Red) Cut into rounds
13. Take 1/2 Cup Quartered Crimini Mushrooms
14. Take 1 Large Clove Garlic, Crushed
15. Make ready Black Pepper
16. Take to Taste Salt
17. Prepare Cous²
18. Make ready 1 Cup Moroccan Couscous
19. Get 1 1/2 Cup Cold Water
20. Get 1 Tbsp Veg. Base
21. Get 1 Tsp Lemon Juice
22. Make ready Grate of Lemon Zest
23. Get to Taste Salt
24. Make ready Yogurt Sauce
25. Take 1 Cup Plain Greek Yogurt
26. Take 2 Tbsp Honey
27. Get 1-2 Tsp Lemon Juice
28. Make ready to Taste Salt

Coconut-Curry Shrimp and Couscous. this link is to an external site that may or may not meet accessibility guidelines. Succulent shrimp cooked in gorgeous Moroccan spices, served over fluffy couscous! Bring the chicken stock to a low boil in a small pot. Once it is boiling add the dill, Ras el hanout and couscous.

Instructions

Instructions to make Moroccan Shrimp and Cous²:

1. Let the Greek yogurt hang so the excess liquid drips out of it. Meanwhile, combine spices for shrimp in a small bowl. Taste for corrections. Peel the shrimp, leaving the tails on, and toss in spice.
2. Set a sautée pan over medium-high heat, and add a drizzle of olive oil. Once the oil shimmers, add the garlic and sautée until fragrant. Add in the onions and mushrooms and stir once, to incorporate with the garlic. Let them sear for a minute or 2 before stirring, so they get color. Stir once, and leave for another minute, then add in squash and cook until squash is browned but not watery. Remove from heat, and move sautéed veg into a container. Place pan back on heat.
3. In a small sauce pan heat water, veg base, and lemon juice to boiling over high heat. Once a rolling boil is achieved, remove from heat and add couscous, stirring to incorporate. Add lemon zest, and let sit 1 minute. Fluff with a fork. Salt to taste. Never salt before, the stock may make it salty enough and anything else could make it too salty!
4. In the veggie pan, add another dash of olive oil, and sautée the shrimp. Add a splash of water quickly if the spices start to burn on the pan, or the shrimp will taste scorched. Don't overcook the shrimp, 1½ minutes at most.
5. In a small bowl mix yogurt, honey, lemon juice, and salt. Mix until combined.
6. Scoop half of the couscous on a plate, in a smoothly tapered mound. Arrange sautéed veggies on top, making sure to display the colorful sides of the produce. Place half the shrimp on top. Finally, spoon out the sauce in streaks over the whole dish. Garnish with chopped parsley.

Couscous is one of Morocco's staple foods. It has a Berber heritage and is also widely eaten in other North African nations such as Algeria, Tunisia, and Libya. Made from small, steamed balls of (usually) semolina, here's how to enjoy couscous Moroccan style. Cajun Shrimp with Tomato Alfredo Pasta. Couscous - I found some great tri-colored pearl couscous.

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