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Tandoori Style Shrimp and Couscous Bowls

Tandoori Style Shrimp and Couscous Bowls

with Coconut Braised Veggies
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
710 kcal
Protein
: 
36g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Wheat
  • Milk
  • Mustard
  • Gluten
  • May contain traces of allergens
  • Milk
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

½ cup

Couscous

(Contains: Wheat May be present: Gluten)

113 g

Kale, chopped

1 unit(s)

Carrot

1 unit(s)

Tomato

7 g

Cilantro

1 unit(s)

Coconut Milk

1 unit(s)

Greek Yogurt

(Contains: Milk)

9 g

Indian Spice Mix

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Oil*

Calories710 kcal
Fat37 g
Saturated Fat19 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber9 g
Protein36 g
Cholesterol185 mg
Sodium1090 mg
Potassium1250 mg
Calcium300 mg
Iron4.5 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.

Cooking Steps

1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
    Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
2
  • Peel, then halve carrot lengthwise. Cut into 1/4-inch half moons.
  • Finely chop kale, discarding any large ribs.
  • Transfer carrot and kale to a large bowl together.
  • Peel, then mince or grate garlic.
  • Roughly chop cilantro.
  • Cut tomato into 1/4-inch pieces.
  • To a small bowl, add half the yogurt, half the garlic and 2 tbsp (1/4 cup) yogurt. Season with salt and pepper, if you like. Stir to combine.
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, carrot, kale and remaining garlic. Season with salt and pepper, if you like. Cook for 3-4 min, stirring occastionally until tender-crisp.
  • Add coconut milk, tomatoes and half the Indian Spice Blend. Reduce heat to medium. Cook for 7-9 min, stirring occassionally until tender and lightly thickened.
4
  • Meanwhile, line a baking sheet with foil.
  • Drain and rinse shrimp, then pat dry with paper towels. On prepared baking sheet, toss shrimp and half the Indian Spice Blend and remaining yogurt with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if you like.
  • Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
5
  • Fluff couscous with a fork. Stir in half the cilantro.
  • Divide couscous and braised veggies between bowls.
  • Top with shrimp and remaining garlic sauce.
  • Sprinkle remaining cilantro over top.
6

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