Entree: Morocco – Maghreb – كسكس بالجمبري ➤ Kseksu bil-jambari (Couscous with shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 1 lb (454 g) shrimp, peeled and deveined, approx. 16-20 medium
- 1 1/2 cups (255 g) couscous
- 1/2 lb (225 g) asparagus, trimmed, about 8-10 spears
- 1 lemon, zested and juiced, approx. 3 oz (85 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the couscous according to package directions; fluff with a fork and keep warm.
2. Meanwhile, steam or gently simmer the asparagus until just tender, then cut into 1- to 2-inch (5.08 cm) pieces.
3. In a hot, dry skillet, cook the shrimp in batches until opaque and cooked through (about 2–3 minutes per side for medium shrimp).
4. Toss the cooked couscous with lemon zest and lemon juice, then fold in asparagus and shrimp until evenly combined.
5. Divide among plates and serve warm.

1. Prepare the couscous according to package directions; fluff with a fork and keep warm.
2. Meanwhile, steam or gently simmer the asparagus until just tender, then cut into 1- to 2-inch pieces.
3. In a hot, dry skillet, cook the shrimp in batches until opaque and cooked through (about 2–3 minutes per side for medium shrimp).
4. Toss the cooked couscous with lemon zest and lemon juice, then fold in asparagus and shrimp until evenly combined.
5. Divide among plates and serve warm.