North African-Spiced Shrimp & Couscous with Dates, Kale & Carrots

• Seafood

  • 10 oz Shrimp

• Produce

  • 1 Carrot
  • 1 oz Dates, pitted
  • 4 Cloves Garlic
  • 1/2 Bunch Kale
  • 1 Lemon
  • 2 Scallions

• Canned Goods

  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Couscous

• Other

  • 1 Tablespoon Ras El Hanout

Found on blueapron.com

Description

Ingredients

• 10 Ounces Shrimp
• 1 Cup Couscous
• 4 Cloves Garlic
• 2 Scallions
• 1 Carrot
• 1 Lemon
• ½ Bunch Kale
• 1 Ounce Pitted Dates
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Ras El Hanout

Directions

• 1 Prepare the ingredients: Wash and dry the fresh produce. Peel and small dice the carrot. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Roughly chop the dates. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
• 2 Cook the couscous: In a small pot, heat 1 cup of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous; cover and remove from heat. Let stand for 4 to 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork.
• 3 Cook the aromatics: While the couscous cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, white bottoms of the scallions and half the ras el hanout. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
• 4 Finish the couscous: Add the kale, dates and 1 cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked couscous and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Rinse and wipe out the pan.
• 5 Cook the shrimp: Pat the shrimp dry with paper towels and place in a bowl. Season with salt, pepper and the remaining ras el hanout; toss to coat. In the pan used to finish the couscous, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Turn off the heat and add the juice of the remaining lemon wedges; season with salt and pepper to taste.
• 6 Serve your dish: Top the dishes of finished couscous with the cooked shrimp. Garnish with the green tops of the scallions. Enjoy!
• 1 Prepare the ingredients: Wash and dry the fresh produce. Peel and small dice the carrot. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Roughly chop the dates. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
• 2 Cook the couscous: In a small pot, heat 1 cup of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous; cover and remove from heat. Let stand for 4 to 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork.
• 3 Cook the aromatics: While the couscous cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, white bottoms of the scallions and half the ras el hanout. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
• 4 Finish the couscous: Add the kale, dates and 1 cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked couscous and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Rinse and wipe out the pan.
• 5 Cook the shrimp: Pat the shrimp dry with paper towels and place in a bowl. Season with salt, pepper and the remaining ras el hanout; toss to coat. In the pan used to finish the couscous, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Turn off the heat and add the juice of the remaining lemon wedges; season with salt and pepper to taste.
• 6 Serve your dish: Top the dishes of finished couscous with the cooked shrimp. Garnish with the green tops of the scallions. Enjoy!

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