- 4
- 35 mins
- 70 mins
Ingredients
- FOR THE SHRIMP:
- 2 pounds shelled and de-veined Shrimp {tails off}
- 1 teaspoon grated Fresh Ginger Root
- 2 teaspoons Ground Coriander
- 1-1/2 teaspoons Aleppo Pepper {found at Penzey's Spices}
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Ground Turmeric
- 1/2 of a Lemon
- FOR THE COUSCOUS:
- 2 medium Zucchini's, largely diced {or one zuc and one yellow squash}
- 1 cup Grape Tomatoes
- 1 large shallot, halved
- 4 tablespoons Olive Oil, divided
- Kosher Salt and Black Pepper
- 2 cloves Fresh Garlic
- 1-3/4 cup Israeli CousCous
- 2- 1/2 cups Vegetable Broth
- 1 handful chopped Fresh Parsley
Preparation
Step 1
FOR THE SHRIMP: In a large bowl combine the fresh ginger, the ground coriander, cumin, aleppo pepper, turmeric and two 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 two tablespoons of olive oil in a heavy skillet on medium-high heat. Once hot, work in batches adding in the shrimp {adjust the temp if needed}. Cook for 3 minutes on each side before removing to a bowl and repeating with the remaining shrimp.
Once the shrimp is cooked, squeeze a little lemon juice over top, season with salt and transfer it all back into the pan to heat through.
FOR THE COUSCOUS:
Place the diced zucchini, tomatoes and shallot to a rimmed aluminum sheet pan. Season with a couple pinches of salt, black pepper and drizzle with olive oil Toss to coat and place in a 400 degree oven for about 12-14 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. Press the two garlic clove through a garlic press and into the hot oil. Stir and then add in the couscous. Toast the garlic and the couscous for about 4 minutes before pouring in the vegetable broth. Cover and bring to a boil. Reduce to a simmer and cook for about 12 minutes.
Once the time is up immediately add the couscous to the bowl with the veggies and add the handful of chopped parsley. Toss, check for seasoning.
Place a couple of spoonfuls of the roasted vegetable couscous in a bowl and top with the North African shrimp.
Enjoy!