Smart Moroccan-Style Shrimp and Salmon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Moroccan-Style Shrimp and Salmon

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.

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

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

¼ cup

Couscous

(Contains Wheat)

1 piece

Zucchini

2 piece

Tomato

1 piece

Sweet Bell Pepper

1 piece

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)

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*

sideBannerName

Nutrition Values

Calories710 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate44 g
Sugar13 g
Dietary Fiber6 g
Protein57 g
Cholesterol266 mg
Sodium1660 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.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.

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 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.

Cook shrimp
3

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.

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 (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.

Make cilantro-yogurt dressing
5

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.

Finish and serve
6

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!)