Moroccan Shrimp with Couscous
Embark on a flavorful journey with Moroccan Shrimp with Couscous—a vibrant, easy-to-make dish that’s perfect for weeknight dinners or special occasions. This recipe combines succulent shrimp marinated in an aromatic blend of cumin, coriander, paprika, and cinnamon with fluffy couscous infused with turmeric, lemon, and sweet dried apricots. Sautéed red bell peppers and zucchini add a fresh, colorful touch, while a sprinkle of parsley brightens every bite. Ready in just 35 minutes, this dish delivers a harmonious balance of savory, spicy, and sweet Moroccan-inspired flavors. Serve it warm for a satisfying, one-pan meal that’s sure to impress! Perfect for fans of quick shrimp recipes and couscous creations.
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 1 cup Couscous
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.25 cups Chicken or vegetable broth
- 1 Lemon, zested and juiced
- 0.25 cup Dried apricots, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 0.5 teaspoon Ground turmeric
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel.
In a small bowl, mix together the ground cumin, ground coriander, paprika, ground cinnamon, cayenne pepper, salt, and black pepper.
Toss the shrimp with 1 tablespoon of olive oil and half of the spice mixture. Set the shrimp aside to marinate while you prepare the couscous and vegetables.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper and zucchini and sauté for 5 minutes, or until they begin to soften.
Add the minced garlic, ground turmeric, and the remaining spice mixture to the skillet. Stir well to coat the vegetables in the spices. Cook for another 2 minutes.
Pour in the chicken or vegetable broth and bring to a boil. Add the couscous, lemon zest, lemon juice, and chopped dried apricots. Stir once, cover, and remove from heat. Let sit for 5 minutes.
While the couscous is resting, heat a second skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are opaque and pink.
Fluff the couscous with a fork and stir in the chopped parsley.
Serve the couscous on a large platter or individual plates, topped with the cooked shrimp.
Garnish with extra lemon slices or parsley if desired, and enjoy!
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4629 mg | 201% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 34.4 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
