North African Shrimp with Roasted Summer Vegetable Israeli Couscous

North African Shrimp with Roasted Summer Vegetable Couscous l SimplyScratch.com

North African Shrimp with Roasted Summer Vegetable Israeli Couscous

Make this North African Shrimp with Summer Vegetable Couscous your next meal! Deliciously spice crusted shrimp sits on top of a garlicky roasted summer vegetable couscous. This recipe is perfect for meal prepping in advance. Enjoy it warm or chilled. Serves 4 to 6 in about 40 minutes.

Course Mains & Entrees

Cuisine North African

Keyword couscous, grape tomatoes, meal prep, North African, shrimp, summer, summer squash, zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 501

Author Laurie McNamara

Ingredients

FOR THE SHRIMP:

1 teaspoon ginger paste
2 teaspoons ground coriander
1½ teaspoons Aleppo pepper found online and in stores at Penzey's Spices
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground turmeric
2 tablespoons olive oil plus more for cooking
1 pound shrimp 16/20 shelled and de-veined with tails on or off, thawed if frozen
1/2 lemon juiced

FOR THE COUSCOUS:

1 pint cherry tomatoes
1 medium zucchini trimmed and sliced into half moons
1 medium summer squash trimmed and sliced into half moons
1/2 red onion chopped
olive oil
kosher salt
freshly ground black pepper
2 cloves garlic minced
2½ cups vegetable broth
1¾ cups dry uncooked Israeli couscous
1 handful parsley chopped, plus more for serving

US Customary - Metric

Instructions

FOR THE SHRIMP:

In a large bowl combine the fresh ginger, coriander, aleppo pepper, cumin, salt, turmeric and the 2 tablespoons of olive oil. Give that a stir, toss in the shrimp and let that marinate for 15 minutes on the counter or a couple hours in the fridge.

To COOK:

Heat a few tablespoons of olive oil in a heavy skillet on medium-high heat. Once hot, work in batches adding in the shrimp, adjusting the temperature as needed. Cook for 2 to 3 minutes, or until a crust forms on each side before removing to a clean plate. Repeat with the remaining shrimp.
Once the shrimp is cooked, reduce the heat to low and drain any remaining oil left in the pan before squeezing in a little lemon juice and scraping up the brown bits on the bottom of the pan. Transfer the shrimp back into the pan to heat through.

FOR THE COUSCOUS:

Place the tomatoes, zucchini, summer squash and onion onto a rimmed metal baking sheet. Drizzle with olive oil and season with a couple pinches of salt and freshly ground black pepper. Gently toss to coat and place in a 400° oven for about 18-20 minutes. Once roasted, add the veggies and their juices to a large bowl.
Meanwhile, heat two tablespoons of olive oil in a sauce pan over medium-high heat. Add the minced garlic, stir and cook for 1 to 2 minutes. Pour in the vegetable broth and bring to a boil. Stir in the couscous, cover and reduce heat to a simmer, stirring occasionally. Follow the package directions for time - usually it's 8 to 10 minutes. Not all of the broth will be absorbed and it should give the couscous a sauce-like appearance.
Once the couscous is cooked, add it to the bowl with the veggies and add 1/4 cup of chopped parsley. Gently toss to combine and season with salt and pepper, to taste.
Place a couple of spoonfuls of the roasted vegetable couscous in a bowl and top with a few of the North African shrimp and more minced parsley for garnish.

Nutrition