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Shrimp and Vegetable Tagine with Couscous

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by admin, 1 year ago
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Shrimp and Vegetable Tagine with CouscousNotes: A vegetable mixture with corn works well in this dish; it may be labeled Mexican or Southwest-style. To thaw shrimp, place in a colander and run cool water over them just until thawed, about 5 minutes; drain well.2 cups vegetable broth2 teaspoons olive oil1 package (10 to 12 oz.; 1 2/3 to 1 3/4 cups) couscous2 cloves garlic, peeled and minced1 tablespoon chili powder1 teaspoon ground coriander1/2 teaspoon ground cumin1/4 teaspoon hot chili flakes1 can (14 oz.) diced tomatoes1 package (14 to 16 oz.) frozen mixed vegetables1 package (12 oz.) frozen uncooked peeled, deveined shrimp (51 to 60 per lb.), thawed (see notes)Salt1/4 cup chopped parsley, fresh cilantro, or mint leaves1. In a 2- to 3-quart pan over high heat, bring broth and 1 teaspoon olive oil to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.2. Meanwhile, in a 5- to 6-quart pan over medium-high heat, stir garlic in remaining teaspoon oil until it just begins to brown, 1 to 2 minutes. Add chili powder, coriander, cumin, and chili flakes; stir until fragrant, about 30 seconds. Add tomatoes (including juices) and bring to a boil over high heat. Stir in frozen vegetables and cook, stirring often, for 3 minutes. Add thawed shrimp and cook, stirring often, until shrimp are opaque but still moist-looking in center of thickest part (cut to test) and vegetables are hot, 4 to 5 minutes. Add salt to taste.3. With a fork, fluff the couscous; spoon equal portions of it into wide, shallow bowls. Spoon shrimp and vegetable mixture, including juices, evenly over couscous and sprinkle with parsley.Yield: Makes 6 servingsCALORIES 325 (10% from fat); FAT 3.6g (sat 0.5g); CHOLESTEROL 86mg; CARBOHYDRATE 52g; SODIUM 266mg; PROTEIN 21g; FIBER 5.1g
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