Moroccan Shrimp and Lemon Parsley Couscous

Serve with fresh baby spinach salad. To save prep time, buy shrimp that is already peeled and deveined. Find garam masala, a peppery Indian spice blend, in the ethnic spice aisle.

Yield: 0 servings
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 1 can(s) (14.5 ounce) petite diced tomatoes
  • 1 bag(s) baby spinach salad
  • 2 teaspoon(s) chopped fresh parsley
  • 1 cup(s) chopped onion
  • 1/2 teaspoon(s) fresh ground black pepper
  • 1 teaspoon(s) garam masala spice blend
  • 1 lemon
  • 1.5 pound(s) peeled and deveined large shrimp
  • 1/2 cup(s) raisins
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) uncooked plain couscous


  1. Shrimp:
  2. 1. Heat a large nonstick skillet over medhigh heat. Coat pan with cooking spray. Add onion, cook 3 minutes or until tender. Add garam masala; cook 1 minute, stirring constantly. Add shrimp, cook 3 minutes or until shrimp are done, stirring constantly.

  3. 2. Add tomatoes, raisins, salt and pepper; cook 2 minutes or until thoroughly heated. Serve immediately. Yield 4 onecup servings.

  4. Couscous:
  5. 1. Prepare couscous according to package directions, omitting salt and fat; let stand 5 minutes.

  6. 2. Grate 1/2 teaspoon rind from lemon. Squeeze lemon to measure 2 tablespoons juice; reserve remaining lemon for another use.

  7. 3. Add 1/2 teaspoon lemon rind; 2 tablespoons lemon juice, and parsley to couscous; toss.
  8. Yield 4 (1/2 cup) servings
January 2010

This recipe is a personal recipe added by InspiredCook and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moroccan Shrimp and Lemon Parsley Couscous Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy