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Moroccan Shrimp and Cous²
Moroccan Shrimp and Cous²

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We hope you got insight from reading it, now let’s go back to moroccan shrimp and cous² recipe. You can have moroccan shrimp and cous² using 28 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Moroccan Shrimp and Cous²:
  1. You need 10-12 Large Argentinian Shrimp
  2. Take 1 Tsp Paprika
  3. You need 1 Tsp Granulated Garlic
  4. Take 1/2 Tsp Chili Powder
  5. Use 1/2 Tsp Cinnamon
  6. Use 1/2 Tsp Ginger
  7. Prepare 1/2 Tsp Allspice
  8. Provide 1 Tsp Salt
  9. Use Black Pepper
  10. Take 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. Use 1/2 Cup Quartered Crimini Mushrooms
  14. Use 1 Large Clove Garlic, Crushed
  15. Use Black Pepper
  16. Get to Taste Salt
  17. Provide Cous²
  18. Use 1 Cup Moroccan Couscous
  19. You need 1 1/2 Cup Cold Water
  20. Prepare 1 Tbsp Veg. Base
  21. Prepare 1 Tsp Lemon Juice
  22. Prepare Grate of Lemon Zest
  23. Take to Taste Salt
  24. You need Yogurt Sauce
  25. Provide 1 Cup Plain Greek Yogurt
  26. You need 2 Tbsp Honey
  27. Get 1-2 Tsp Lemon Juice
  28. Use to Taste Salt
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.

Succulent shrimp cooked in gorgeous Moroccan spices, served over fluffy couscous! Bring the chicken stock to a low boil in a small pot. I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes UGC Reviews Modal. Reviews for: Photos of Sweet and Nutty Moroccan Couscous.

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