MOROCCAN SEAFOOD AND BROCCOLI SALAD
Modified version of a Jane Brody recipe. You can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. Cooking (passive) time also includes chilling time.
Provided by echo echo
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl.
- 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.
- Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified.
- Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well.
- Chill at least 1 hour.
- Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.
MEDITERRANEAN SEAFOOD SALAD
Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.
Provided by PIZZA2471
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 24.4 g, Cholesterol 36.6 mg, Fat 35.3 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 935.2 mg, Sugar 6.3 g
MOROCCAN SHRIMP STEW
This Moroccan-inspired stew has a hearty tomato sauce base and is loaded with fresh garlic, onion, and red and green bell peppers. The harissa adds the right amount of peppery smoke flavor that will have your taste buds dancing. Garnish with fresh thyme if you like. Serve with jasmine rice and naan bread.
Provided by CookingWithShelia
Categories Seafood Stew
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
- Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
- Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 26.9 g, Cholesterol 115 mg, Fat 6.6 g, Fiber 5.4 g, Protein 18.9 g, SaturatedFat 0.8 g, Sodium 1560.4 mg, Sugar 8.2 g
MOROCCAN SEAFOOD SALAD
Make and share this Moroccan Seafood Salad recipe from Food.com.
Provided by zeldaz51
Categories Moroccan
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Steam the broccoli florets for 5 minutes, then immediate refresh them under cold running water. Drain well and place in a large bowl.
- Add the scallions, red bell pepper, currants or raisins,,and seafood (except surimi, which must be added after tossing. Set the bowl aside.
- Bring the broth to a boil in a medium sized saucepan that has a tight-fitting lid. Add the couscous, parsley, and thyme, and cook the mixture for 30 SECONDS. Remove the pan from heat, cover, and let the mixture stand for 5 minutes.
- Combine all dressing ingredients in a bowl or a jar with a leak-proof lid. Whisk or shake the dressing until the oil is emulsified.
- When the couscous is done, add it while it is still hot to the vegetable mixture in the bowl and toss the ingredients to combine them well. Add the dressing and toss well again. If you are using sliced surimi sticks, add them now and toss gently.
- Cover and chill the salad for at least one hour. Before serving, sprinkle it with the optional nuts.
Nutrition Facts : Calories 266.3, Fat 5.8, SaturatedFat 0.9, Sodium 396.4, Carbohydrate 43.9, Fiber 3.6, Sugar 5.7, Protein 10.2
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