Moroccan-Inspired Shrimp and Veggie Tagine
with Couscous
This dish is bursting with warming, Moroccan-inspired flavours from juicy apricot to sweet roasted red peppers and aromatic spices. Our recipe uses a simple pot to mimic the steaming and flavour-building power of the original tagine – in a fraction of the time!
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 Crustacean/Crustacé)
1 tbsp
Moroccan Spice Blend
2 unit
Garlic, cloves
2 tbsp
Apricot Spread
7 g
Parsley
170 mL
Roasted Peppers
2 tbsp
Tomato Sauce Base
½ cup
Couscous
(Contains Wheat)
200 g
Zucchini
1 unit
Vegetable Broth Concentrate
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Roughly chop parsley. Peel, then mince or grate garlic. Whisk together cornstarch and 2/3 cup water (dbl for 4 ppl) in a small bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper.
Add 2/3 cup water, 1/8 tsp salt, 1 tbsp butter (dbl all for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
While couscous cooks, heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until zucchini begins to soften, 2-3 min. Season with salt and pepper.
Add tomato sauce base, garlic and remaining Moroccan Spice Blend to the pot. Cook, stirring often, until zucchini is coated, 1-2 min.
Add roasted red peppers, including liquid, apricot spread, shrimp and cornstarch mixture. Stir to combine. Bring to a boil over medium-high. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and shrimp are cooked through, 4-5 min.** Season with salt and pepper, to taste.
While tagine cooks, fluff couscous with a fork. Add half the parsley. Season with salt and pepper, then stir to combine. Divide couscous and shrimp tagine between bowls. Sprinkle remaining parsley over top.
