Date and Olive Couscous With Garlic Shrimp

"An interesting and unusual blend of flavors. A little sweet for me. I would cut back on the dates making this again. From the LCBO's Food&Drink, Holiday 2009."
 
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photo by Isabeau photo by Isabeau
photo by Isabeau
photo by Isabeau photo by Isabeau
Ready In:
30mins
Ingredients:
19
Yields:
1 dish
Serves:
4
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ingredients

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directions

  • 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.

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