with Veggies and Couscous
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Coconut milk (coconut extract, water) • Zucchini • Baby tomato • Moroccan couscous (wheat) (durum wheat semolina) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
570 g
Couscous
0.5 cup
Zucchini
1 unit(s)
Baby Tomatoes
113 g
Baby Spinach
28 g
Coconut Milk
1 unit(s)
Crispy Shallots
14 g
Curry Paste
1 tbsp
Vegetable Stock Powder
3.75 g
Cumin-Turmeric Spice Blend
4 g
Oil*
1 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Using a fork, pierce tomatoes.
- Roughly chop spinach.
- To an unlined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil veggies in the middle of the oven for 8-12 min, stirring halfway until veggies are lightly charred and tender.
- Heat a large non-stick pan over medium-high.
- While pan heats, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper
- When hot, add 1/2 tbsp (1 tbsp) oil, shrimp and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer shrimp to a plate.
- Reheat the same pan over medium.
- Add coconut milk, half the stock powder (use all for 4 servings) and half the curry paste (use all for 4 servings).
- Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
- Add shrimp. Stir to coat.
- Fluff couscous with a fork. Stir in spinach
- Divide couscous between bowls.
- Top with veggies and curried shrimp.
- Sprinkle with half the crispy shallots (use all for 4 servings).
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
740
kcal
Calories
39
g
Fat
24
g
Saturated Fat
52
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
49
g
Protein
375
mg
Cholesterol
2110
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
