MOROCCAN SHRIMP WITH TOMATOES AND ONIONS
Steps:
- For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
- For the shrimp: Preheat the oven to 400 degrees F.
- In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
- Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.
MOROCCAN LAMB WITH TOMATO & COUSCOUS
Tender lamb fillets coated with Moroccan spice, panfried and served with a tomato vegetable sauce on a bed of couscous. Adapted from a recipe from the Simply Great Meals Recipe Club website.
Provided by bluemoon downunder
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
- Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
- Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
- Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
Nutrition Facts : Calories 580.5, Fat 47.1, SaturatedFat 18.7, Cholesterol 111, Sodium 101.9, Carbohydrate 12.3, Fiber 3.1, Sugar 6.3, Protein 26.7
MOROCCAN SHRIMP WITH COUSCOUS
Make and share this Moroccan Shrimp With Couscous recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
- Scrape into a bowl using a rubber spatula. Cover and refrigerate.
- While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
- Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
- Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
- Sprinkle shrimp with remaining paprika mixture.
- Add shrimp to pan; sauté 5 minutes or until done.
- Spoon 1/2 cup couscous in center of each plate.
- Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 258.8, Fat 3.9, SaturatedFat 1.7, Cholesterol 150.2, Sodium 978.6, Carbohydrate 34.1, Fiber 2.7, Sugar 2.2, Protein 21.2
MOROCCAN PRAWNS WITH COUSCOUS
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.
Provided by The Flying Chef
Categories Grains
Time 55m
Yield 2 serving(s)
Number Of Ingredients 27
Steps:
- Sauce.
- Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
- Vegetables.
- Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
- Couscous.
- Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
- Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
- Prawns.
- Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
- Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
- To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous, garnish with extra red currants.
Nutrition Facts : Calories 665, Fat 35.9, SaturatedFat 5, Cholesterol 37.8, Sodium 231.8, Carbohydrate 72.7, Fiber 9.5, Sugar 8.7, Protein 16.1
MOROCCAN PRAWNS WITH TOMATO & ALMOND COUSCOUS
Steps:
- In a medium bowl, combine 2 tbs oil, spice and prawns, marinate for 30 mins. Bring stock and butter to the boil in a small saucepan. Remove from the heat. Add the couscous, cover and set aside for 3 minutes. Fluff with a fork to separate the grains. Heat remaining oil in a frying pan over medium heat. Cook onion for 5 mins until slightly caramel around the edges. Increase heat, add tomatoes and toss for 1 min. Add couscous and continue to cook for another minute. Fold through parsley and almonds. Season with salt and pepper. Chargrill the prawns for 20 seconds each side or until they are golden. Serve the couscous topped with prawns and lemon wedges.
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