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Moroccan Shrimp and Cous²
Moroccan Shrimp and Cous²

Before you jump to Moroccan Shrimp and Cous² recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.

We are all aware that consuming healthy snacks can help us truly feel better in our bodies. Increasing our intake of healthy foods while lowering the intake of unhealthy types plays a role in a more healthy feeling. A bit of pizza will not cause you to feel as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for treats between meals. Finding snack foods that will help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks which you can use when you need a quick pick me up.

Yogurt is a snack many individuals ignore. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You cannot beat yogurt any time it comes to a nutritious snack though. It is made up of a lot of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can also help your digestive tract work properly depending upon the culture used to make it. Try putting in some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an easy way to minimize sugar while still enjoying a yummy snack.

A large assortment of instant health snacks is easily accessible. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to moroccan shrimp and cous² recipe. You can have moroccan shrimp and cous² using 28 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Moroccan Shrimp and Cous²:
  1. Prepare 10-12 Large Argentinian Shrimp
  2. Take 1 Tsp Paprika
  3. Take 1 Tsp Granulated Garlic
  4. Get 1/2 Tsp Chili Powder
  5. Take 1/2 Tsp Cinnamon
  6. Prepare 1/2 Tsp Ginger
  7. Use 1/2 Tsp Allspice
  8. You need 1 Tsp Salt
  9. Provide Black Pepper
  10. Get Sautéed Veggies
  11. Prepare 2 Zucchini or Yellow Squash (Halved, and cut on the bias)
  12. Get 1/2 Large Onion (Yellow or Red) Cut into rounds
  13. Get 1/2 Cup Quartered Crimini Mushrooms
  14. Prepare 1 Large Clove Garlic, Crushed
  15. Get Black Pepper
  16. You need to Taste Salt
  17. You need Cous²
  18. Prepare 1 Cup Moroccan Couscous
  19. Provide 1 1/2 Cup Cold Water
  20. Prepare 1 Tbsp Veg. Base
  21. Use 1 Tsp Lemon Juice
  22. You need Grate of Lemon Zest
  23. Get to Taste Salt
  24. Prepare Yogurt Sauce
  25. Prepare 1 Cup Plain Greek Yogurt
  26. Provide 2 Tbsp Honey
  27. Use 1-2 Tsp Lemon Juice
  28. Provide to Taste Salt
Instructions to make Moroccan Shrimp and Cous²:
  1. Let the Greek yogurt hang so the excess liquid drips out of it. Meanwhile, combine spices for shrimp in a small bowl. Taste for corrections. Peel the shrimp, leaving the tails on, and toss in spice.
  2. Set a sautée pan over medium-high heat, and add a drizzle of olive oil. Once the oil shimmers, add the garlic and sautée until fragrant. Add in the onions and mushrooms and stir once, to incorporate with the garlic. Let them sear for a minute or 2 before stirring, so they get color. Stir once, and leave for another minute, then add in squash and cook until squash is browned but not watery. Remove from heat, and move sautéed veg into a container. Place pan back on heat.
  3. In a small sauce pan heat water, veg base, and lemon juice to boiling over high heat. Once a rolling boil is achieved, remove from heat and add couscous, stirring to incorporate. Add lemon zest, and let sit 1 minute. Fluff with a fork. Salt to taste. Never salt before, the stock may make it salty enough and anything else could make it too salty!
  4. In the veggie pan, add another dash of olive oil, and sautée the shrimp. Add a splash of water quickly if the spices start to burn on the pan, or the shrimp will taste scorched. Don't overcook the shrimp, 1½ minutes at most.
  5. In a small bowl mix yogurt, honey, lemon juice, and salt. Mix until combined.
  6. Scoop half of the couscous on a plate, in a smoothly tapered mound. Arrange sautéed veggies on top, making sure to display the colorful sides of the produce. Place half the shrimp on top. Finally, spoon out the sauce in streaks over the whole dish. Garnish with chopped parsley.

Raw Large Shrimp [de-veined - shucked - brined in salt & sugar] • FOR YOUR DENSE VEGETABLES • Red Thai Peppers [stems removed - fine minced] • Thai Green Peppers [stems removed - fine minced] • LG Fresh Garlic Cloves [smashed - fine minced] • Bamboo Shoots [rough chopped] • Fresh Snap Peas. Brad's Marinated Flank Steak & Ravioli Marinara. Did not have time to make pasta. So I bought an organic tomato, mozzarella, basil ravioli and made the marinara sauce. Preheat a skillet on medium-high heat.

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