Couscous is a staple food throughout North Africa or the Maghreb, which is historically known as the Barbary Coast or Barbary States, the region including the Atlas Mountains and the coastal plains of Morocco, Algeria, Tunisia, and Libya, Mauritania and Libya and to a lesser extent in Sicily. This Maghrebi dish of small steamed balls of crushed durum wheat semolina, is usually served with a stew spooned on top. As we approach cooler autumn weather, it can be considered stew season, so I think it’s time to present an alternative way to serve your stew.
I’m using the king of herbs, basil, to flavor the couscous, which compliments the hot flavors of the curry shrimp that has been enhanced with fall’s root vegetable, the carrot. This Basil Herb Couscous with Carrot Curry Shrimp Stew is an explosion of flavors on one plate.
Ingredients
1 tbsp. olive oil
½ tsp. salt
¼ tbsp. coarsely ground black pepper
1 cup Israeli couscous
1 cup finely chopped fresh basil leaves
1/2 cup finely chopped fresh parsley
2 tbsp. fresh lemon juice
1 tbsp vegetable or coconut oil
1 yellow onion, chopped
2 cloves garlic, finely chopped
2 tsp freshly grated ginger
1 tbsp curry powder
4-5 carrots, coarsely chopped
2 cups low-sodium vegetable broth
1 lb. shrimp, cleaned
3 tbsp coconut milk
1 tsp lemon juice
Method
- In 2-quart saucepan, heat oil, salt, pepper, and 1 1/3 cups water to boiling over high heat.
- Stir in couscous.
- Cover saucepan, remove from heat and let stand at least 5 minutes.
- Mix together basil, parsley and lemon in a separate bowl.
- Add basil and lemon mixture to couscous, and fluff with fork to mix well.
- Heat Oil in a soup pot at medium heat.
- Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.
- Add in ginger and curry powder, stir
- Add carrots and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.
- In batches, carefully puree in a blender.
- Add shrimp to pot, season with salt and pepper, quickly sear each side, then add blended carrot mixture back to pot.
- Simmer until shrimp is fully cooked
- Add coconut milk and lemon juice.
- Serve with Couscous.
