Shrimp and Vegetable Tagine with Couscous

2 cups vegetable broth

2 teaspoons olive oil

1 package (10 to 12 oz.; 1 2/3 to 1 3/4 cups) couscous

2 cloves garlic, peeled and minced

1 tablespoon chili powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon hot chili flakes

1 can (14 oz.) diced tomatoes

1 package (14 to 16 oz.) frozen mixed vegetables

1 package (12 oz.) frozen uncooked peeled, deveined shrimp (51 to 60 per lb.), thawed (see notes)

Salt

1/4 cup chopped parsley, fresh cilantro, or mint leaves

Step 1

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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 325Calories from Fat 10

% Daily Value *
Total Fat 3.6g6%

Saturated Fat 0.5g3%
Cholesterol 86mg29%
Sodium 266mg12%
Total Carbohydrate 52g18%

Dietary Fiber 5.1g21%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Shrimp and Vegetable Tagine with Couscous