avec couscous
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Courgette • Poivrons rouges rôtis (poivrons, eau, sucre (glucose-fructose), sel, vinaigre, acide citrique, acide ascorbique, chlorure de calcium) • Couscous marocain (blé) (semoule de blé dur) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Tartinade d’abricots (sucres (sucre, purée d'abricot), eau, acide citrique, acide ascorbique) • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Mélange d’épices marocain (épices, sel, sucre, poudre de paprika, poudre d'ail, poudre d'oignon, huile de canola, oléorésine de paprika, dioxyde de silicium) • Persil • Ail.
Allergens
Tags
Crevettes
285 g
Mélange d’épices marocain
8 g
Gousses d'ail
2 unit(s)
Confiture d'abricots
2 tbsp
Poivrons rôtis
125 g
Base de sauce tomate
4 tbsp
Couscous
0.5 cup
Courgette
1 unit(s)
Concentré de bouillon de légumes
1 unit(s)
Persil
7 g
Beurre
1 tbsp
Poivre
0.25 tsp
Huile
1 tbsp
Sel
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.
520
kcal
Calories
20
g
Fat
6
g
Saturated Fat
58
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
28
g
Protein
195
mg
Cholesterol
1770
mg
Sodium
0.3
g
Trans Fat
750
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
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