Moroccan Shrimp and Couscous

Moroccan Shrimp and Couscous
Servings: 4 Yield: servings Prep 20 mins Cook 12 mins Bake 400°F 12 mins


  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cayenne
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 2 cloves garlic, minced
  • 1 cup whole wheat Israeli couscous, halved
  • 1 1/4 pounds peeled and deveined shrimp (tails left on)
  • 1 cup dried apricots
  • 1 cup pitted dates
  • 8 Italian- or Spanish-style green olives with pits
  • 2 tablespoons lemon juice, plus 1 tsp zest
  • 2 tablespoons white wine, chicken broth or water
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup chopped almonds

Make It

1. Heat oven to 400 degrees . In a small bowl, combine cumin, salt, cinnamon, turmeric, ginger and cayenne.

2. Heat olive oil in a medium pot over medium heat. Add half each of the shallots, garlic and spice mixture. Cook for 2 minutes, until soft. Stir in couscous and 1 1/4 cups water; cover and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes. Set aside, covered.

3. In a large bowl, toss shrimp with apricots, dates, olives, lemon juice and zest, wine and remaining shallots, garlic and spice mixture. Transfer to 2 large parchment cooking bags (such as PaperChef) and seal per package directions. (To make your own, see How to Make a Parchment Bag, above.) Place bags on a rimmed baking sheet. Bake at 400 degrees for 10 to 12 minutes. Carefully open to release steam; toss in a bowl with parsley, cilantro and almonds. Serve shrimp over couscous.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 550, Fat, total (g): 10, chol. (mg): 211, sat. fat (g): 1, carb. (g): 88, fiber (g): 10, pro. (g): 30, sodium (mg): 882, Percent Daily Values are based on a 2,000 calorie diet.