with Couscous
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Moroccan couscous (wheat) (durum wheat semolina) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
Allergens
Tags
Shrimp
285 g
Moroccan Spice Blend
8 g
Garlic, cloves
2 unit(s)
Apricot Spread
2 tbsp
Roasted Peppers
125 g
Tomato Sauce Base
4 tbsp
Couscous
0.5 cup
Zucchini
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Parsley
7 g
Butter
1 tbsp
Pepper
0.25 tsp
Oil
1 tbsp
Salt
0.25 tsp
- Before starting, wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper. Toss to coat.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and broth concentrate. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- While couscous cooks, heat a large pot over medium. When hot, add 1 tbsp (2 tbsp) oil, then zucchini.
- Cook for 2-3 min, stirring often, until zucchini begins to soften. Season with salt and pepper.
- To the pot with zucchini, add tomato sauce base, garlic and remaining Moroccan Spice Blend. Cook for 1-2 min, stirring often, until zucchini is coated.
- Add roasted red peppers (including half the liquid), apricot spread, 1/4 cup (1/2 cup) water and shrimp. Stir to combine. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and shrimp are cooked through.** Season with salt and pepper.
- While tagine cooks, fluff couscous with a fork. Add half the parsley and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to combine.
- Divide couscous and shrimp tagine between bowls. Sprinkle remaining parsley over top.
530
kcal
Calories
20
g
Fat
6
g
Saturated Fat
61
g
Carbohydrate
24
g
Sugar
7
g
Dietary Fiber
29
g
Protein
195
mg
Cholesterol
1770
mg
Sodium
0.3
g
Trans Fat
800
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
