Date and Olive Couscous With Garlic Shrimp

READY IN: 30mins
YIELD: 1 dish




  • 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.