North African Shrimp with Roasted Summer Vegetable Israeli Couscous
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Simply Scratch · by Laurie McNamara★ 5.0 (2)

North African Shrimp with Roasted Summer Vegetable Israeli Couscous

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 66%
CARBS 59G50% OF CAL
6G FIBER44G OTHER9G TOTAL SUGAR
FAT 12G24% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spice-crusted shrimp served over roasted summer vegetable couscous with garlic. Bright and aromatic, great for meal prep.

mainmiddle easternshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon ginger paste
  • 2 teaspoons ground coriander
  • 1½ teaspoons Aleppo pepper (found online and in stores at Penzey's Spices)
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground turmeric
  • 2 tablespoons olive oil (plus more for cooking)
  • 1 pound shrimp (16/20 shelled and de-veined with tails on or off, thawed if frozen)
  • 1/2 lemon (juiced)
  • 1 pint cherry tomatoes
  • 1 medium zucchini (trimmed and sliced into half moons)
  • 1 medium summer squash (trimmed and sliced into half moons)
  • 1/2 red onion (chopped)
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 cloves garlic (minced)
  • 2½ cups vegetable broth
  • 1¾ cups dry (uncooked Israeli couscous)
  • 1 handful parsley (chopped, plus more for serving)
PREP
20M
SODIUM
1248MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.