North African-Spiced Shrimp & Couscous with Dates, Kale & Carrots

North African-Spiced Shrimp & Couscous

with Dates, Kale & Carrots

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

North Africa has a rich and diverse culinary tradition that deliciously blends European, Arabic and local influences. In this dish of spiced shrimp and lemony, aromatic couscous, we’re celebrating the region’s signature ingredients—from sweet, chewy dates to ras el hanout, a warming spice blend. And we’re pairing them with two seasonal vegetables, carrots and kale, for a satisfying and authentic dinner.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
North African-Spiced Shrimp & Couscous with Dates, Kale & Carrots
Title
  • 10 oz Shrimp
  • 1 cup Couscous
  • 4 cloves Garlic
  • 2 Scallions
  • 1 Carrot
  • 1 Lemon
  • ½ bunch Kale
  • 1 oz Pitted Dates
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Ras El Hanout
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the carrot. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Roughly chop the dates. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Cook the couscous:
2 Cook the couscous:

In a small pot, heat 1 cup of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous; cover and remove from heat. Let stand for 4 to 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork.

Cook the aromatics:
3 Cook the aromatics:

While the couscous cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, white bottoms of the scallions and half the ras el hanout. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Finish the couscous:
4 Finish the couscous:

Add the kale, dates and 1 cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked couscous and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Rinse and wipe out the pan.

Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels and place in a bowl. Season with salt, pepper and the remaining ras el hanout; toss to coat. In the pan used to finish the couscous, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Turn off the heat and add the juice of the remaining lemon wedges; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Top the dishes of finished couscous with the cooked shrimp. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the carrot. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Roughly chop the dates. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

2 Cook the couscous:

In a small pot, heat 1 cup of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous; cover and remove from heat. Let stand for 4 to 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork.

Cook the couscous:
3 Cook the aromatics:

While the couscous cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, white bottoms of the scallions and half the ras el hanout. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

4 Finish the couscous:

Add the kale, dates and 1 cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked couscous and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Rinse and wipe out the pan.

Finish the couscous:
Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels and place in a bowl. Season with salt, pepper and the remaining ras el hanout; toss to coat. In the pan used to finish the couscous, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Turn off the heat and add the juice of the remaining lemon wedges; season with salt and pepper to taste.

6 Serve your dish:

Top the dishes of finished couscous with the cooked shrimp. Garnish with the green tops of the scallions. Enjoy!

Serve your dish:
Browse Steps
1 of 6