Moroccan Shrimp & Cauliflower
This is a slightly spicy, easy dinner that goes together quickly. Add hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Skillet
Ingredients
- 8oz (240gr) shrimp, peeled
- 2 shallots, peeled, chopped
- 1/2 red pepper, chopped
- 2 cloves garlic, minced
- 8oz (240gr) cauliflower, cut into florets
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp za’atar
- 2 tsp parsley
- 1 tsp oregano
- 1 3/4 cup (14oz, 420ml) chicken stock, divided
- 1 tbs maizena (cornstarch) dissolved in 2 tbs water
- 1/2 preserved lemon, pulp removed and discarded, rind roughly chopped
- 1/3 cup (about 12) pimiento-stuffed green olives, sliced
- 1 tbs olive oil
- 1/2 cup couscous
Instructions
- Heat olive oil in a large skillet.
- If using raw shrimp: Add shrimp and sauté until cooked (curled and opaque), 5 – 8 minutes. Remove to a plate.
- Add shallots, pepper and sauté over medium heat for 5 minutes.
- Add garlic, paprika, cumin, sauté briefly.
- Add za’ater, parsley, oregano, cauliflower, 1 cup (8oz, 240ml) chicken stock, cover, and simmer 15 minutes.
- Make couscous: Heat remaining (3/4 cup) chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes… Do not stir it.
- Add cornstarch mixture to skillet and stir until thickened.
- Add shrimp, lemon, olives, and heat through.
- Uncover couscous, fluff gently with a fork, and divide onto 2 plates.
- Top with shrimp, cauliflower, and sauce. Serve
Notes
I use peeled, cooked shrimp which do not need to be sautéed in the first step. Just add at the end.
If you don’t have preserved lemon, add 2 – 3 tbs fresh lemon juice.
Check your package instructions for the couscous – this is mine.
Keywords: shrimp, couscous, moroccan
