SuperQuick Middle Eastern Shrimp and Couscous
with Veggies and Yogurt Sauce- Shrimp
- Wheat
- Milk
- Almonds
- Mustard
- Sulphites
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
- Fish
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Roma tomato • Moroccan couscous (wheat) (durum wheat semolina) • Almonds • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Tomato
1 unit(s)
Greek Yogurt
(Contains: Milk)
7 g
Parsley
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
7.5 g
Middle Eastern Seasoning
(Contains: Mustard May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- 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.
- Cut tomatoes into 1/2-inch pieces.
- Finely chop parsley.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- To a small bowl, add tomato, 1 tsp (2 tsp) vinegar, half the parsley, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper, 1 tbsp (2 tbsp) oil and half the Middle Eastern Seasoning.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To the hot pan, add 1 tbsp (2 tbsp) oil, peppers, onions and the remaining Middle Eastern Seasoning. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- To the couscous, add 1 tbsp (2 tbsp) butter, remaining parsley and half the almonds. Season with salt.
- To a small bowl add yogurt and 1/2 tsp (1 tsp) water. Season with salt and pepper. Stir to combine.
- Divide couscous between bowls.
- Top with veggies and shrimp.
- Top with tomato-parsley mix and remaining almonds.
- Drizzle yogurt sauce over top.
