Moroccan Seafood and Broccoli Salad

Name: Moroccan Seafood and Broccoli Salad
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 cup broccoli florets; 6 slender scallions; 1 medium red bell peppers; 0.25 cup currants; 0.75 lb small shrimp; 3 cup chicken broth; 1.5 cup couscous; 0.25 cup chopped flat leaf parsley; 0.5 tsp dried thyme; 0.25 cup chopped nuts; 2 tbsp fresh lemon juice; 1 tsp mild curry powder; 0.25 tsp hot curry powder; 0.5 tsp fresh ground pepper; 0.125 tsp crushed red pepper flakes; 2 tbsp extra virgin olive oil

Prawns, broccoli florets and red bell peppers come together in this salad, fragrant with curry powder and steamed. It's finished with chopped pecans, pine nuts or other nuts.

1 hr 30 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 75 min · 90 min total
Difficulty: medium

1
Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl.
5 min
2
Add scallions through seafood. Bring the chicken broth to a boil in a medium saucepan. Add the couscous, parsley and thyme, and cook 30 seconds; remove pan from heat, cover tightly and let stand 5 minutes.
3
Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified.
4
Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well.
5
Chill at least 1 hour. Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.
60 min