Spiced Couscous With Shrimp And Chermoula Food
SPICED COUSCOUS WITH SHRIMP AND CHERMOULA
Take the hassle out of making Spiced Couscous and Shrimp at home with the pure flavor of McCormick® herbs and spices. A blend of turmeric, cinnamon and cumin lends warmth to a traditional homemade Chermoula--a Moroccan herb sauce typically served with seafood. Layer sauce, couscous and shrimp in a bowl for a Moroccan-inspired meal worth gathering around the table for.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- For the Spice Blend, mix all ingredients in small bowl. Set aside.
- For the Chermoula, place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil with machine running. Blend until smooth. Mix in 1 1/4 teaspoons of the Spice Blend. Keep refrigerated until ready to serve.
- For the Couscous, bring water to boil in small saucepan. Stir in remaining ingredients and another 1 1/4 teaspoons of the Spice Blend. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
- For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink.
- To serve, spoon Chermoula into serving bowl. Top with couscous and shrimp. Garnish with cilantro, if desired.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 32.3 g, Cholesterol 86.3 mg, Fat 25.8 g, Fiber 2.7 g, Protein 14 g, SaturatedFat 3.6 g, Sodium 404.6 mg, Sugar 4.8 g
SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO
Easy, 20-minute spicy couscous recipe with shrimp and Chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Provided by Suzy Karadsheh
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
- To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
- Meanwhile, boil 2 1/2 cup of water.
- Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
- Transfer to serving bowls and enjoy! (see suggested sides)
Nutrition Facts : Calories 734 calories, Sugar 1.6 g, Sodium 939.7 mg, Fat 34.1 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 50.1 g, Fiber 5.4 g, Protein 57.1 g, Cholesterol 323.7 mg
GRILLED SHRIMP WITH CHARMOULA
From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish.
Provided by dianegrapegrower
Categories Moroccan
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag.
- Combine all other ingredients in a bowl, whisking to blend. Pour 1/2 the marinade over the shrimp. Seal bag, and marinate, refrigerated, for 1-2 hours.
- Prepare grill or preheat broiler.
- Remove the shrimp from the marinade, discarding marinade, and thread on skewers. If planning to serve on the skewer, estimate 6 shrimp per serving. Using double skewers will make it easier to turn the shrimp. Grill or broil until done, turning once - approximately 3-4 minutes per side.
- Serve with reserved marinade as a sauce.
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
SPICY COUSCOUS WITH SHRIMP CHICKEN AND CHORIZO ..AKA YUM!
I just had to add this recipe! My husband and I love it and we absolutely cook it at least once a month..if not more! It can get kind of spicy so beware of how much spice you like and alter the amount! This recipe is based off of one I saw on the Rachael Ray talk show..but I never could find the actual recipe so its just what I can remember from some notes I jotted down!! ** I usually don't have the Saffron and this is just as great without it, so don't fret if you don't have that spice because its outrageously expensive!
Provided by Manda G
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
- Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
- Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
- Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
- Enjoy.
SPICED COUSCOUS WITH SHRIMP AND CHERMOULA
Take the hassle out of making Spiced Couscous and Shrimp at home with the pure flavor of McCormick® herbs and spices. A blend of turmeric, cinnamon and cumin lends warmth to a traditional homemade Chermoula--a Moroccan herb sauce typically served with seafood. Layer sauce, couscous and shrimp in a bowl for a Moroccan-inspired meal worth gathering around the table for.
Provided by McCormick Spice
Categories McCormick®
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- For the Spice Blend, mix all ingredients in small bowl. Set aside.
- For the Chermoula, place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil with machine running. Blend until smooth. Mix in 1 1/4 teaspoons of the Spice Blend. Keep refrigerated until ready to serve.
- For the Couscous, bring water to boil in small saucepan. Stir in remaining ingredients and another 1 1/4 teaspoons of the Spice Blend. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
- For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink.
- To serve, spoon Chermoula into serving bowl. Top with couscous and shrimp. Garnish with cilantro, if desired.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 32.3 g, Cholesterol 86.3 mg, Fat 25.8 g, Fiber 2.7 g, Protein 14 g, SaturatedFat 3.6 g, Sodium 404.6 mg, Sugar 4.8 g
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- For the Chermoula, Place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil with machine running. Blend until smooth. Mix in 1 1/4 tsp (6 ml) of the Spice Blend. Keep refrigerated until ready to serve.
- For the Couscous, bring water to boil in small saucepan. Stir in remaining ingredients and another 1 1/4 tsp (6 ml) of the Spice Blend. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
- For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink.
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- In a mixing bowl, mix the shrimp with chermoula sauce and cover with a plastic wrap. Refrigerate and marinade for 30 minutes.
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- In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat with the marinade and refrigerate for 2 hours.
- Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes are broken down and slightly thickened, 10 minutes.
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For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink. To serve, spoon Chermoula into serving bowl. Top with couscous and shrimp. Garnish with cilantro, if desired.
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