Smart Moroccan-Style Shrimp and Salmon
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 pan-fried salmon, 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.
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
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)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 5: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) medium, 1 tbsp (2 tbsp) spicy! 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.Return the same pan to medium-high.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 Harissa Spice Blend (NOTE: Reference heat guide). 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. (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, salmon 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!)
