• 4servings
  • 30minutes
  • 533calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsFluorine, Chromium, Manganese

Ingredients Jump to Instructions ↓

  1. 2 cups onions , slivered

  2. 2 cups zucchini , finely diced

  3. 2 tablespoons fresh garlic , minced

  4. 2 tfresh ginger , finely chopped

  5. 2 teaspoons ground cumin

  6. cup dates , coarsely chopped

  7. cup roasted black olives , pitted and coarsely chopped

  8. 1 -2 cup couscous , prepared

  9. cup fresh cilantro , coarsely chopped

  10. cup fresh mint , finely chopped

  11. 1 lemon, juice and zest of

  12. 1 tablespoon olive oil

  13. 1 tablespoon fresh garlic , minced

  14. 1 / 8 ; teaspoon chili flakes

  15. 2 lbs medium black tiger shrimp , peeled and deveined

  16. salt , to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large pan over medium-hight. Sauté onions until golden, about 10 minutes. Add zucchini, garlic, chili flakes, and ginger and continue to cook until zucchini is tender, about 8 minutes. Stir in cumin, dates, and olives and warm through.

  2. Add warm vegetable mixture to prepared couscous, stir in cilantro, mint, lemon juice and zest. Stir to combine and season with salt to taste.

  3. Heat oil in medium frying pan over medium-high.Add garlic and chili flakes, stirring until garlic is fragrant and light golden. Do not let it brown.

  4. Add shrimp and sauté until all the shrimp have tust turned pink and are cooked through, about 8 minutes. Season to taste. Top couscous with shrimp, drizzle with olive oil and an additional sprinkle of fresh cilantro.

  5. I took a shortcut, using pre-cooked shrimp and throwing them in with the onions in the first recipe (with some extra garlic). I don’t see why this recipe should be two seperate steps.


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