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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 How to Boost Your Mood with Food.

Many of us believe that comfort foods are not good for us and that we must stay away from them. At times, if your comfort food is made of candy or other junk foods, this holds true. Other times, however, comfort foods can be totally nutritious and it’s good for you to eat them. There are several foods that, when you consume them, could boost your mood. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Make a few trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to boost your mood. This is because these foods are rich in magnesium, which helps to boost serotonin production. Serotonin is the “feel good” natural substance that dictates to your brain how you feel at all times. The more serotonin in your brain, the more pleasant you’ll feel. Not only that, nuts, in particular, are a fantastic protein food source.

Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to moroccan shrimp and cous² recipe. To make moroccan shrimp and cous² you need 28 ingredients and 6 steps. Here is how you achieve that.

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