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.
1½teaspoonsAleppo pepperfound online and in stores at Penzey's Spices
2tablespoonsolive oilplus more for cooking
1poundshrimp16/20 shelled and de-veined with tails on or off, thawed if frozen
FOR THE COUSCOUS:
1mediumzucchinitrimmed and sliced into half moons
1mediumsummer squashtrimmed and sliced into half moons
1/2 red onionchopped
freshly ground black pepper
1¾cupsdryuncooked Israeli couscous
1handfulparsleychopped, plus more for serving
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.
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.