- 20 min
Prepare the ingredients
Peel and dice the carrots into small cubes. Mince the garlic.
Thinly slice the green onions and separate the white parts from the green parts. Remove kale leaves from stems and roughly chop. Chop the dates.
Zest the lemon, juice half of it then cute in wedges the remaining half.
Cook the couscous
Boil some water. Place the couscous in a bowl, sprinkle some salt on top. Pour boiled water over couscous until water surpasses by 1 cm. Cover with plastic wrap and set aside until all water has been absorbed.
Cook the carrots
Heat 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium-high heat. Add the carrots, salt and pepper and cook, stirring for 2-4 min.
Add the garlic, the white part of the green onions and 1/2 the ras el hanout. Cook, stirring, for 30 seconds.
Continue the dish
Add the kale, dates and 1 cup of water (double for 4 ppl.) to the pan and cook, stirring, for 2-4 minutes.
Meanwhile, peel the shrimps.
Add the cooked couscous, lemon zest, salt and pepper. Cook for 2-3 min, stirring occasionally. Turn off the heat and stir in the juice of 1/2 the lemon. Divide into plates.
Cook the shrimp
Toss the shrimp in a bowl with some salt, pepper and remaining ras el hanout. Heat 1 Tbsp of olive oil (double for 4 ppl.) in the same pan and add the shrimp. Cook for 2-4 min, stirring occasionally until shrimps are cooked through. Turn off heat, divide shrimps onto couscous and garnish with the green parts of green onions and remaining lemon wedges..