Date and Olive Couscous With Garlic Shrimp
photo by Isabeau
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
1 dish
- Serves:
- 4
ingredients
- 1 tablespoon olive oil
- 2 cups onions, slivered
- 2 cups zucchini, finely diced
- 2 tablespoons fresh garlic, minced
- 1⁄8 teaspoon chili flakes
- 2 tfresh ginger, finely chopped
- 2 teaspoons ground cumin
- 3⁄4 cup dates, coarsely chopped
- 1⁄4 cup roasted black olives, pitted and coarsely chopped
- 1 -2 cup couscous, prepared
- 1⁄2 cup fresh cilantro, coarsely chopped
- 1⁄4 cup of fresh mint, finely chopped
- 1 lemon, juice and zest of
- salt, to taste
-
Garlic Shrimp
- 1 tablespoon olive oil
- 1 tablespoon fresh garlic, minced
- 1⁄8 teaspoon chili flakes
- 2 lbs medium black tiger shrimp, peeled and deveined
- salt, to taste
directions
- 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.
- Add warm vegetable mixture to prepared couscous, stir in cilantro, mint, lemon juice and zest. Stir to combine and season with salt to taste.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
Isabeau
United States