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Shrimp Stew with Cous Cous Casserole
Cooked in Tagine

History of Moroccon Tagine

I improvised on this recipe that origonally used red potatoes and substituted cous cous. The effect I wanted was to have the cous cous that is usually served separate to be simmered with the stew like a Jambalaya or Spanish Rice dish.

Morrocan Stews in a Tagine have several characteristics, Spices including use saffron, cumin, preserved or pickled lemon, and very often green olives.

The pan that you would use for this is called a Tagine, which is a burner or oven proof dish that has a cone shaped lid that forms into a small tube on top, the idea is for the steam to condense and drip down basting the dish.

You can of course use a Dutch oven and get pretty much the same result.


1 lb large shelled prawns
1/4 cup Lemon Juice
2 tablespoons garlic (6 large cloves)
1/2 teaspoon saffron threads ( soaked in 1/4 cup water 15 min)
1/4 cup flat leaf parsley chopped fine
1/4 cup Cilantro chopped fine
1 teaspoon ground roasted cumin
1 tablespoon fresh grated ginger
1 cup Green olives
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika

For the rest of the dish:
4 cups Seafood Stock or Shrimp
1 1/ 2 cup cous cous (1 10 oz box)
2 tablespoons olive oil
1 large Spanish onion minced
4 green onions minced
3 Carrots 1/4 inch slices on bias
2 Sweet Peppers, (yellow, red or orange preferred)
1 can plum tomatoes dice into 1/2 inch dice.
2 tablespoons pickled lemon


Peel and devien the shrimp. Simmer the shells in water or chicken stock for 1 hour.
Place the shrimp in a large non reactive bowl, and add all the ingredients of the marinade. Let sit till stock is finished.

Here is how you cut the carrots on the bias.

I make my own pickled or sometimes called preserved lemon. You can buy this in an ethnic store, make your own or substitute 2 teaspoons of lemon zest.


Strain off the stock into a container to get ready for cooking the Tajine.

Add the Shrimp with the marinade and cook for 2 minutes,
Then the cous Cous, tomatoe pickled lemon sand olives. Put the lid on and simmer for 30 minutes on low.

The Cous Cous will swell and it will firm up and for lack of a better word congeal.


This makes a complete 1 pot meal, but a salad and bread goes nice with it.





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