Smart Moroccan-Style Shrimp
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Smart Moroccan-Style Shrimp

Smart Moroccan-Style Shrimp

with Cilantro-Yogurt Dressing and Couscous

Get cozy with this delightfully fresh and warming dish! Juicy shrimp and a medley of veggies are seasoned with our fragrant Harissa Spice Blend, then topped off with a dreamy herb-yogurt dressing and crispy shallots for layers of texture and flavour. It's the smart choice in more ways than one!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Spicy
Carb Smart
Calorie Smart
Quick Prep
Allergens:
Shrimp
Wheat
Milk
Sulphites
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

¼ cup

Couscous

(Contains Wheat)

200 g

Zucchini

160 g

Tomato

160 g

Sweet Bell Pepper

50 g

Shallot

7 g

Cilantro

2 piece

Garlic, cloves

100 mL

Greek Yogurt

(Contains Milk)

14 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

Harissa Spice Blend

½ tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

1 tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories460 kcal
Fat17 g
Saturated Fat4.5 g
Carbohydrate45 g
Sugar14 g
Dietary Fiber6 g
Protein32 g
Cholesterol185 mg
Sodium1600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Strainer
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Roughly chop cilantro.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.

Make couscous
2

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 the pot from heat, then add half the couscous (use all for 4 ppl). Stir to combine. Cover and let stand for 5 min.When couscous is tender, fluff with a fork. Cover and set aside.

Cook shrimp
3

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.

Cook veggies
4

Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then shallots, garlic, peppers, tomatoes and Harissa Spice Blend. Season with salt and pepper. Cook, stirring often, until 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.Stir in shrimp, then remove the pan from heat.

Make cilantro yogurt
5

Meanwhile, add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small bowl.Season with salt and pepper, then stir to combine.

Finish and serve
6

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!)