Moroccan Shrimp & Cauliflower

Moroccan Shrimp

This is a slightly spicy, easy dinner that goes together quickly. Add hot sauce to taste.


  • 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 broth, 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


  • 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 broth, 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


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

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