Moroccan Shrimp and Couscous
- 1 of 1 In a small bowl, combine 1 tsp cumin, 1/2 tsp each salt, cinnamon and turmeric, 1/4 tsp ginger and 1/8 tsp cayenne. Heat 1 tbsp olive oil in a medium pot over medium. Add 2 tbsp minced shallots, 1 clove minced garlic and half the spice mixture. Cook 2 minutes, until soft. Stir in 1 cup whole wheat Israeli couscous and 1 1/4 cups water; cover and bring to a boil. Reduce to a simmer and cook 8 to 10 minutes. Set aside, covered. In a large bowl, toss 1 1/4 lbs peeled and deveined shrimp with 1 cup each dried apricots and pitted dates, 8 large Spanish-style green olives with pits, 2 tbsp lemon juice plus 1 teaspoon zest, 2 tbsp each white wine or chicken broth and minced shallots, 1 clove minced garlic and remaining spice mixture. Transfer to 2 large parchment cooking bags (such as PaperChef) and seal as per pkg instructions. Place bags on a rimmed baking sheet. Bake at 400 degrees for 10 to 12 minutes. Carefully open to release steam; toss in a bowl with 1/2 cup each chopped parsley and chopped cilantro and 1/4 cup chopped almonds. Serve shrimp over couscous.
Servings Per Recipe: 4
Per Serving: 550 kcal cal., 10 g fiber, 882 mg sodium, 88 g carb., 30 g pro., 10 g Fat, total