Moroccan Shrimp Couscous is a healthy and flavorful dish with lemony Charmoula sauce marinated shrimp served over a veggie & almond-laced couscous pilaf.
Author: Adapted from 2008 real food Couscous Salad With Grilled Shrimp recipe.
Ingredients
1lbmedium to large shrimppeeled and deveined
1/2c.charmoula saucerecipe included
1box couscous mixI used a 5.6 oz. box Near East Couscous Mix with Toasted Pine Nuts
1tbspbutter
1/4tspcumin
1/4c.minced red onionrinse with hot water in fine mesh sieve for 10-20 seconds if strong
2stalks chopped celery
1/4c.toasted slivered almonds
1/4c.sliced olivesI used Kalamata and stuffed pimento green olives
Charmoula Sauce
3tbspfresh lemon juice
1/2tsp.minced garlicor more, based on your preference
1/2tsppaprika
1/2tsp.cumin
1/8tsp.cayenne
1tbsp.chopped parsley
1tbsp.chopped cilantroif your not a fan of cilantro, use 2 tbsp. parsley
1/3c.+ 1 tbsp. extra virgin olive oil
kosher salt & ground black pepperto taste
Equipment
wood skewers soaked in water for 60 minutesaround 8 skewers
Instructions
Toss shrimp with 2 tbsp. of charmoula sauce and marinate for 60 minutes in the refrigerator.
Preheat broiler to high.
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.
Remove shrimp from marinade and thread onto skewers. Place skewers on baking sheet and broil about 5-6 inches from heat for 2-3 minutes per side, or until done. Remove shrimp from skewers.
Place couscous mixture on platter. Top with shrimp and garnish with olives. Drizzle with remaining 2 tbsp. of charmoula sauce and serve. Enjoy!
Charmoula Sauce
Mix lemon juice, garlic, paprika, cumin and cayenne until smooth.
Whisk in parsley, cilantro and olive oil. Season to taste with salt & pepper.