MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
MOROCCAN SHRIMP WITH TOMATOES AND ONIONS
Steps:
- For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
- For the shrimp: Preheat the oven to 400 degrees F.
- In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
- Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.
QUICK MOROCCAN SHRIMP SKILLET
When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.
Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
SHRIMP WITH COUSCOUS
This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
- Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
- Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g
ONE-POT MOROCCAN SHRIMP TAGINE
The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.
Provided by SunnyDaysNora
Categories World Cuisine Recipes African North African Moroccan
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
- Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g
MOROCCAN SHRIMP WITH COUSCOUS
Make and share this Moroccan Shrimp With Couscous recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
- Scrape into a bowl using a rubber spatula. Cover and refrigerate.
- While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
- Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
- Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
- Sprinkle shrimp with remaining paprika mixture.
- Add shrimp to pan; sauté 5 minutes or until done.
- Spoon 1/2 cup couscous in center of each plate.
- Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 258.8, Fat 3.9, SaturatedFat 1.7, Cholesterol 150.2, Sodium 978.6, Carbohydrate 34.1, Fiber 2.7, Sugar 2.2, Protein 21.2
MOROCCAN SHRIMP OVER COUSCOUS
The sweetness of the golden raisins is a nice compliment to the smokey cumin in this dish. This recipe was adapted from one I found in Real Simple magazine. It might be nice to add a little "heat" to this dish too. Some cayenne pepper or a small chili might compliment the fragrance of the cinnamon and sweet raisins. I would have liked to garnish this with cilantro, but used scallions instead!
Provided by Kozmic Blues
Categories Moroccan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare couscous according to package directions.
- Rinse shrimp and pat dry.
- Season with salt and pepper to tast and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion, salt and pepper.
- Cover and cook until onion is soft, about 5-7 minutes.
- Add cumin and cinnamon and stir to coat onions.
- Next, add bell pepper and raisins and cook for about 4 minutes more.
- Add tomatoes, and simmer mixture for another 3 minutes.
- Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
- Serve with couscous.
Nutrition Facts : Calories 558.4, Fat 6, SaturatedFat 1.1, Cholesterol 220.9, Sodium 496.5, Carbohydrate 91.5, Fiber 8.8, Sugar 24.6, Protein 36.4
MOROCCAN SEAFOOD STEW WITH COUSCOUS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
- Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.
Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 1564 milligrams, Carbohydrate 50 grams, Fiber 10 grams, Protein 24 grams, Sugar 9 grams
CHERRY TOMATOES AND SHRIMP OVER PARMESAN COUSCOUS
To me, the classic trio of tomatoes, basil and garlic is comfort food. This is another recipe from Cooking Pleasures.
Provided by SkinnyMinnie
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 4 Tbs of the olive oil in a large skillet over LOW heat until hot.
- Add the garlic and crushed red pepper.
- Simmer for about 5 min, stirring occasionally.
- Add the wine, and increase the heat to medium-low.
- Gently boil for about 2 minute.
- Increase the heat again to medium - medium high and add the tomatoes, shrimp and 3/4 tsp salt.
- Cook for 2-3 min more, or until the shrimp turn pink, stirring occasionally.
- Stir in the basil.
- Meanwhile, bring the water, remaining 1 Tbs olive oil and remaining 1/4 tsp salt to a boil in a medium saucepan over medium high heat.
- Remove from the heat and stir in the couscous.
- Cover and let stand for 5 minutes.
- Toss with 1 cup of the cheese.
- Transfer the cooked couscous to a serving bowl and top with the shrimp and tomatoes.
- Sprinkle the top with the remaining 1/4 cup of cheese.
Nutrition Facts : Calories 656.4, Fat 28.5, SaturatedFat 8.2, Cholesterol 200.3, Sodium 1244.7, Carbohydrate 52.4, Fiber 5, Sugar 4.4, Protein 43.9
MOROCCAN SIZZLING SHRIMP
Great shrimp appetizer. You could probably stretch this into a meal with some couscous and veggies, too. Untried by me, posted for ZWT. Adapted from "Around the World in 450 Recipes".
Provided by Muffin Goddess
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large frying pan. When the butter begins to sizzle, add the garlic and cook for about 30 seconds.
- Add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. Cook, stirring, for a few seconds.
- Add the shrimp. Cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices. As soon as all the shrimp have turned pink, they're done. Avoid cooking for much longer past this point, because shrimp very easily become overcooked.
- Transfer shrimp to warmed serving dishes. Pour the spicy butter mixture over each serving. Garnish with lemon wedges and some chopped cilantro.
- Serve immediately.
MOROCCAN VEGETABLE STEW WITH COUSCOUS
Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.
Provided by Annacia
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a nonstick skillet, heat oil over medium high heat.
- Add carrots, squash, and onion and cook until golden, about 10 minutes.
- Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
- Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
- Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
- Stir cilantro into stew.
- Spoon stew over couscous to serve.
Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1
More about "moroccan shrimp over couscous recipes"
SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO - THE …
From themediterraneandish.com
SIZZLING MOROCCAN PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER
From jamieoliver.com
MOROCCAN SHRIMP COUSCOUS - HEALTHY & FLAVORFUL! - ITS …
From itsthyme2cook.com
5/5 (1)Servings 4Cuisine MoroccanCategory Main Course
- Prepare couscous as directed on package, adding 1 tbsp. butter, 1/4 tsp. cumin and seasoning packet included with couscous mix. Fluff couscous after it stands covered for 5 minutes.
- In medium to large bowl toss onion, celery, almonds, couscous and all but 2 tbsp. of charmoula sauce.
MOROCCAN SHRIMP WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 318 per servingServings 6
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Cover and refrigerate.
- While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon. Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- While couscous stands, melt butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining paprika mixture. Add shrimp to pan; sauté 5 minutes or until done. Spoon 1/2 cup couscous in center of each plate. Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.
MOROCCAN SEAFOOD STEW WITH COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
MOROCCAN SHRIMP WITH COUSCOUS - PREPARED FOOD
From atkinssavorysuppers.com
SPICED SHRIMP OVER CAULIFLOWER COUSCOUS - SAVORY ONLINE
From savoryonline.com
WHERE IS THE STANDOUT MOROCCAN COUSCOUS IN DALLAS?
From dallas.eater.com
MOROCCAN SHRIMP AND COUSCOUS - APRIL J HARRIS
From apriljharris.com
ONE-POT MOROCCAN SHRIMP TAGINE BY ALL RECIPES - AFRICAN VIBES
From africanvibes.com
MOROCCAN STYLE WILD GULF SHRIMP WITH SPINACH OVER COUSCOUS
From monahansseafood.com
MOROCCAN-SPICED SHRIMP OVER LEMONY COUSCOUS
From makegoodfood.ca
MOROCCAN SHRIMP RECIPE | PBS FOOD
From pbs.org
MOROCCAN STYLE SHRIMP - JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
MOROCCAN SHRIMP WITH COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEFS PLATE | FRESH INGREDIENTS & DELICIOUS RECIPES DELIVERED TO …
From web.chefsplate.com
MOROCCAN COUSCOUS (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
MOROCCAN-SPICED SHRIMP OVER LEMONY COUSCOUS MEAL KIT …
From makegoodfood.ca
MOROCCAN STYLE SHRIMP | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
BEST RECIPES MOROCCAN SHRIMP AND COUS² FOR YOUR FAMILY
From alliefoodtalk.com
SPICY MOROCCAN STEWED FISH WITH COUSCOUS RECIPE | GOOP
From goop.com
MOROCCAN PRAWNS WITH FLUFFY COUSCOUS VIDEO | JAMIE OLIVER
From jamieoliver.com
CC’S CREOLE SHRIMP OVER COUSCOUS - FOOD NETWORK CANADA
From foodnetwork.ca
SHRIMP AND COUSCOUS - GRILL MOMMA
From grillmomma.com
MOROCCAN SHRIMP OVER COUSCOUS - PLAIN.RECIPES
From plain.recipes
MOROCCAN SPICED SHRIMP - CHEW ON THIS
From chewonthis.blog
MOROCCAN FISH & VEGETABLES OVER COUSCOUS RECIPE - WELLSPICES
From wellspices.com
MOROCCAN SPICED SHRIMP OVER COUSCOUS | FOOD/DRINK
MOROCCAN COUSCOUS RECIPE {QUICK AND EASY SIDE DISH} – …
From wellplated.com
AUTHENTIC MOROCCAN COUSCOUS RECIPE - PETIT APRON
From petitapron.com
MOROCCAN SHRIMP WITH COUSCOUS - LUNCH RECIPES
From fooddiez.com
SIZZLING MOROCCAN SHRIMP, FLUFFY COUSCOUS, AND RAINBOW SALSA
From yahoo.com
NORTH AFRICAN SHRIMP WITH SUMMER VEGETABLE COUSCOUS - SIMPLY …
From simplyscratch.com
MOROCCAN SWEET AND SPICY SHRIMP (DF, GF) - SIMPLY WHISKED
From simplywhisked.com
THE VERY MOROCCAN WAYS TO COMPLEMENT COUSCOUS - CULTURE TRIP
From theculturetrip.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #seafood #african #dinner-party #low-fat #moroccan #shrimp #dietary #low-sodium #low-saturated-fat #low-calorie #low-in-something #shellfish
You'll also love