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.
Moroccan Spice Blend
Roasted Red Peppers
Tomato Sauce Base
Vegetable Broth Concentrate
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.