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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 Ways To Live Green Plus Spend less Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some changes. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some methods to go green and save energy, mainly in the kitchen.

Even though it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. Countertop appliances will certainly boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. You get the greatest energy savings by totally loading the dishwasher before commencing a wash cycle. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, of course. It’s concerning being practical, more often than not.

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

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