Moroccan Prawns With Tomato Almond Couscous Recipes

Steps:

• Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
• Add the pignoli nuts and currants to the couscous, stir and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

Steps:

• Sauce.
• Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
• Vegetables.
• Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
• Couscous.
• Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
• Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
• Prawns.
• Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
• Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
• To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous, garnish with extra red currants.

Steps:

• Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
• Scrape into a bowl using a rubber spatula. Cover and refrigerate.
• While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
• Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
• Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
• Sprinkle shrimp with remaining paprika mixture.
• Add shrimp to pan; sauté 5 minutes or until done.
• Spoon 1/2 cup couscous in center of each plate.
• Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.