Moroccan Prawns With Tomato Almond Couscous Recipes

MOROCCAN TOMATO COUSCOUS RECIPE

Steps:

• Heat a splash of sunflower or vegetable oil in a medium-sized pot.
• Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
• Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
• Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
• Next, add 350 g of couscous to the pot.
• Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
• Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
• Don't forget to garnish with fresh parsley!

MOROCCAN SHRIMP OVER COUSCOUS

Steps:

• Prepare couscous according to package directions.
• Rinse shrimp and pat dry.
• Season with salt and pepper to tast and set aside.
• Heat olive oil in a large skillet over medium heat.
• Add onion, salt and pepper.
• Cover and cook until onion is soft, about 5-7 minutes.
• Add cumin and cinnamon and stir to coat onions.
• Next, add bell pepper and raisins and cook for about 4 minutes more.
• Add tomatoes, and simmer mixture for another 3 minutes.
• Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
• Serve with couscous.

MOROCCAN PRAWNS WITH COUSCOUS

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.

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.