African-Spiced Shrimps

with Couscous, Ras El Hanout & Dates

  • 20 min
600 calories and less
Spicy
Seafood
High in fiber
High Protein
Low Sodium
Ras El Hanout?... Yes you read it right. We used that aromatic spice blend, which plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name is Arabic for "head of the shop" (similar to the English expression "top-shelf") and contains a mix of the best spices the shop has to offer!

Allergens: Seafood
African-Spiced Shrimp

Ingredients

1
Carrot(s)
3/4 cup(s)
Couscous
2 tbsp
Olive Oil (not included)
1
Garlic Clove(s)
1 cup(s)
Water (not included)
1/2
Lemon(s)
3 leave(s)
Kale
1
Green Onion(s)
250 g
Shrimp
28 g
Date(s)
1 tbsp
7 Spices Ras El Hanout
Nutritional facts
Per serving
Amount / Serving
Calories
474 kcal
Total fat
17 g
Saturated Fat
2 g
Sodium
240 mg
Total Carbohydrate
52 g
Fiber
8 g
Sugar
15 g
Proteins
30 g

Instructions

Prepare the ingredients
1

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.

Continue the dish
2

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 couscous
3

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.

Cook the carrots
4

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 couscous
5

Add couscous

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
6

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..