HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmart Moroccan Style Shrimp
Smart Moroccan-Style Shrimp

Smart Moroccan-Style Shrimp

with Herby Yogurt Dressing and Couscous

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Get cozy with this delightfully fresh and warming dish! Juicy shrimp and a medley of veggies are seasoned with our fragrant Harissa Spice blend, all topped off with a bright and 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:Carb Smart (50g or less)Calorie Smart (650kcal or less)

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



1 tbsp

Harissa Spice Blend

160 g

Roma Tomato

¼ cup



50 g


3 unit

Garlic, cloves

200 g


160 g

Sweet Bell Pepper

100 mL

Greek Yogurt


7 g


14 g

Crispy Shallots

(ContainsWheat/Blé, Sulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tsp


1.5 tbsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories560 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate64 g
Sugar15 g
Dietary Fiber7 g
Protein33 g
Cholesterol191 mg
Sodium1830 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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-thick half-moons. Cut tomatoes into 1/4-inch pieces.


Add broth concentrate, 1/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) 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.


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 oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate and cover to keep warm.


Reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, garlic, peppers, tomatoes and Harissa Spice Blend. Season with salt and pepper, then cook, stirring often, until tender, 4-5 min. Add zucchini and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until zucchini is tender-crisp, 2-3 min. Stir in shrimp, then remove the pan from heat.


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


Divide couscous between plates. Spoon veggies and shrimp over top. Spoon herby 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!)