North African Shrimp & Couscous

Ingredients:

• 10 oz shrimp
• 1 cup couscous
• 4 cloves garlic, minced
• 2 scallions, sliced (separating white from green)
• 1 carrot, diced
• 1 lemon, zested then quartered
• 1/2 bunch kale, chopped
• 2 TBSP tomato paste
• 1 oz pitted dates
• 1 TBSP Ras El Hanout

Directions:

1. Heat 1 c water and big pinch of slat to boiling on high. Stir in couscous. Cover and remove from heat. Let stand 4-5 min, then fluff with a fork.
2. In a large pan, heat 2 tsp of olive oil on medium-high until hot. Add the carrot, season with salt and pepper. Cook, stirring occasionally 2-4 min or until softened.
3. Add the garlic, white scallion bottoms and half the ras el hanout. Cook, stirring frequently, 30 sec to 1 min or until softened and fragrant.
4. Add the tomato paste, season with salt and pepper. Cook, stirring frequently, 1-2 min or until dark red and fragrant.
5. Add the kale, dates and 1 c of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2-4 min until the kale has wilted.
6. Add the cooked couscous and lemon zest; season. Cook, stirring occasionally, 2-3 min.
7. Turn off the heat and stir in the juice of 2 lemon wedges. Divide onto plates
8. Pat the shrimp dry with paper towels and place in a bowl. Season with salt, pepper, and half the ras el hanout. Toss to coat.
9. In the pan used to finish the couscous, heat 2 tsp olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally 2-4 min until opaque and cooked through.
10. Turn off the heat and add the remaining lemon wedge juice.