Smart Moroccan-Style Shrimp
with Cilantro-Yogurt Dressing and Couscous
Juicy shrimp and a medley of veggies are seasoned with fragrant Moroccan Spice Blend, then topped off with a dreamy herb-yogurt dressing and crispy shallots for layers of texture and flavour. It's a cozy meal perfect for any night of the week.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¼ cup
Couscous
(Contains Wheat)
1 unit(s)
Zucchini
2 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shallot
7 g
Cilantro
2 unit(s)
Garlic, cloves
1 unit(s)
Greek Yogurt
(Contains Milk)
28 g
Crispy Shallots
(Contains Wheat May contain Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Peanuts)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
1 tbsp
Moroccan Spice Blend
(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
Not included in your delivery
0.13 tsp
Salt*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Core, then cut pepper into 1/4-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Cut tomatoes into 1/4-inch pieces.
- Add half the stock powder (use all for 4 ppl) and 1/3 cup (2/3 cup) water to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add half the couscous (use all for 4 ppl).
- Stir to combine. Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork. Cover and set aside.
- Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots, garlic, peppers, tomatoes and Moroccan Spice Blend.
- Season with salt and pepper. Cook, stirring often, until veggies are tender, 4-5 min.
- Add zucchini and 1/3 cup (2/3 cup) water. Cook, stirring often, until zucchini is tender-crisp, 2-3 min. (NOTE: If liquid absorbs too quickly, add additional water, 1-2 tbsp at a time, as needed.)
- Stir in shrimp. Remove the pan from heat.
- Meanwhile, roughly chop cilantro.
- Add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small bowl.
- Season with salt and pepper, then stir to combine.
- Divide couscous between plates. Top with veggies and shrimp.
- Spoon cilantro-yogurt dressing over top.
- Sprinkle half the crispy shallots (use all for 4 ppl) over top. (TIP: Save remaining crispy shallots for a future creation.)