Tonight’s dinner was a hit and a miss. #TheBoy wasn’t particularly fond of the crunch of the almonds but loved the flavor of the shrimp. He also wasn’t a big fan of the portion of couscous and on that one I’d have to agree. The recipe posted below is as is, but I’d caution actually using a bit less (up to 1/4 cup less) couscous in the final dish. Happy dining!
10-12 ounces peeled, deveined shrimp
4 cloves garlic
3 ounces baby spinach
1 small, thin carrot
1 small bunch fresh parsley
1 lemon cut into quarters
4-5 pitted dates
3-4 prunes (yes, prunes)
1 small red onion (small, small, small)
1 tb Ras El Hanout*
1/4 cup whole almonds (you’ll chop these later)
1 cup couscous (you may reduce this to accommodate portion control)
8 oz can tomato sauce
*Ras el hanout or Rass el hanout is a spice mix from North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer.
You can buy ras el hanout at Williams-Sonoma or you can make it following the epicurious recipe here.
I found it easier to preseason the shrimp while I prepped everything else. After washing the shrimp I dribbled a small amount of olive oil then tossed it in the ras el hanout, salt and pepper. I squeezed one quarter of the lemon on the shrimp and put that aside in a bowl and prepped the remaining items.
Peel and mince the garlic, and rough chop the spinach, dates, prunes and almonds. Peel and chop the onion and carrot as well. Pick the parsley leaves off the stems. After I prepped each item I put them in a bowl to make it easier to manage.
Make the couscous and set that aside while you heat the almonds in a clean frying pan. Once the almonds start to smell fragrant (about 1-2 minutes) then they can be removed for later (Set this pan aside, you’ll use it later for the shrimp).
Cook the onion, carrot and garlic until the onions start to show clear, season this blend with salt and pepper. Add the roughly chopped spinach and cook until spinach wilts, season again (I used just pepper). Add tomato sauce, cooked couscous, dates, prunes, almonds, HALF the parsley, and 1/4 cup of water. As you are cooking and mixing drizzle a small amount (1tb max) of olive oil to the mixture. Continue cooking and season to taste. Remove from heat and add the juice of 2 lemon wedges.
In the almond pan cook the shrimp about 2-3 minutes per side stirring occasionally.
To plate - serve couscous mixture with shrimp on top, drizzle lemon from the last two wedges (one per plate) and garnish with remaining parsley.
Serves 2 and I have no clue what the calorie count is, but I LOVED this dish and I’ll definitely be making it again. Sans nuts and shrimp tails for the boy.