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

North African Shrimp with Roasted Summer Vegetable Israeli Couscous

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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 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings
Calories 501
Author Laurie McNamara

Ingredients

FOR THE SHRIMP:

  • 1 teaspoon ginger paste
  • 2 teaspoons ground coriander
  • 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
  • cups vegetable broth
  • cups dry uncooked Israeli couscous
  • 1 handful parsley chopped, plus more for serving

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

Serving: 1g | Calories: 501kcal | Carbohydrates: 36g | Protein: 41g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 1255mg | Potassium: 1648mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1927IU | Vitamin C: 59mg | Calcium: 637mg | Iron: 3mg