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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 Healthy Energy Treats.

We are all aware that having healthy snacks can help us really feel better in our bodies. We have a tendency to feel way less gross after we increase our daily allowance of nutritious foods and reduce our consumption of junk foods. A bit of pizza will not cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s hard to find healthier foods for treats between meals. Shopping for snacks can be a struggle because you have countless options. Why not try some of the following healthy snacks the next time you need some extra energy?

Eating almonds is a fantastic choice as long as you don’t possess a nut allergy. Almonds have a multitude of health benefits and are an excellent choice when you need a shot of energy. Almonds really are a natural way to obtain B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also present in turkey that causes drowsiness, is available in almonds. But whenever you eat almonds, you won’t feel like you must sleep a while. These nuts relax the muscles and provide a general sense of peace. Occasionally eating almonds can also be a mood booster!

A large assortment of quick health snacks is easily obtainable. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight 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 do 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. Use 1/2 Tsp Chili Powder
  5. You need 1/2 Tsp Cinnamon
  6. Take 1/2 Tsp Ginger
  7. You need 1/2 Tsp Allspice
  8. Use 1 Tsp Salt
  9. Take Black Pepper
  10. Use Sautéed Veggies
  11. Use 2 Zucchini or Yellow Squash (Halved, and cut on the bias)
  12. Get 1/2 Large Onion (Yellow or Red) Cut into rounds
  13. Use 1/2 Cup Quartered Crimini Mushrooms
  14. Get 1 Large Clove Garlic, Crushed
  15. Take Black Pepper
  16. Use to Taste Salt
  17. Provide Cous²
  18. Provide 1 Cup Moroccan Couscous
  19. Prepare 1 1/2 Cup Cold Water
  20. Use 1 Tbsp Veg. Base
  21. Prepare 1 Tsp Lemon Juice
  22. Prepare Grate of Lemon Zest
  23. Get to Taste Salt
  24. Prepare Yogurt Sauce
  25. Provide 1 Cup Plain Greek Yogurt
  26. Prepare 2 Tbsp Honey
  27. Get 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.

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