Moroccan Spice Shrimp or Lamb with Couscous

"Fresh tomatoes are peeled and pureed then slowly cooked with onion, green pepper, garlic and red wine for a rich, flavorful sauce with a Moroccan twist."

Yield: 6 servings ( Serving Size: 1/2 cup )
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  • 1 bay leaf
  • 1/4 cup(s) Burgundy wine
  • 2 tablespoon(s) butter
  • 2 carrots, chopped
  • 2 stalk(s) celery, whole
  • 2 tablespoon(s) cinnamon
  • 1 teaspoon(s) cinnamon
  • 4 cloves garlic, minced
  • 1/3 cup(s) dried apricots, chopped
  • 1/4 cup(s) fresh basil, chopped
  • 1 green pepper, chopped
  • 1/3 teaspoon(s) ground ginger
  • 1 tablespoon(s) honey
  • 1/4 to 1/2 cup(s) honey
  • 1/4 teaspoon(s) Italian seasoning
  • 2 tablespoon(s) olive oil
  • 1 onion, chopped
  • 3 1/2 cup(s) orange juice
  • 1/4 cup(s) raisins or cran-raisins
  • 10 ripe tomatoes
  • 1 1/2 pound(s) shrimp, whole or lamb, cubed
  • 2 tablespoon(s) tomato paste
  • 2 cup(s) uncooked couscous
  • 1 cup(s) water


  1. Tomato Sauce:

  2. Bring a pot of water to a boil. Have ready a large bowl of iced water.
  3. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath.

  4. Let rest until cool enough to handle, then remove peel and squeeze out seeds.

  5. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

  6. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

  7. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, cinnamon, honey and wine. Place bay leaf and whole celery stalks in pot.

  8. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery. Set aside.

  9. For Shrimp Moroccan Style:

  10. Add shrimp directly to sauce and simmer until shrimp a just cooked. Serve over a bed of Orange Couscous (recipe below).

  11. For Lamb Moroccan Style:

  12. Cut Lamb into cubes, coat in flour and quickly sear on all sides to lock in juices. Put into tomato sauce about 1/2 hour before you are ready to serve and simmer the sauce. Serve over a bed of Orange Couscous.

  13. For Orange Couscous:

  14. Bring 3 cups orange juice to a boil in a small saucepan.

  15. Stir in couscous and remove from heat, cover, and allow to stand for 5 minutes.

  16. Heat remaining 1/2 cup orange juice in another saucepan. Add apricots, raisins, honey and cinnamon and ginger and saute for 2 or 3 minutes.

  17. Combine couscous and fruit mixture and spoon into serving bowls and add Moroccan Spiced Lamb or Shrimp over top. Serve immediately.
March 2010

This recipe is a personal recipe added by amandataylor1 and has not been tested or endorsed by MyRecipes.

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