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Moroccan Salad Bowl

Moroccan Salad [with Harissa Shrimp]

Fresh romaine salad Moroccan spices and herbs.

Course Salad
Cuisine Morroco
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 people
Calories 331 kcal

Ingredients

Moroccan Salad [with Harissa Shrimp]

  • 2 large seedless English cucumbers diced
  • 1 medium carrot shredded
  • 2 heads romaine chopped
  • 2 Roma tomatoes diced
  • 1/4 red onion shaved
  • 10 olives pitted
  • 1/2 bunch flat leaf parsley chopped
  • 10 mint leaves torn
  • 3 lemons juiced
  • 1 lemon zest
  • 4 teaspoons coriander ground
  • 1 tbs. Kosher salt
  • 5 tbs. olive oil extra virgin
  • 16 shrimps peeled / de-veined
  • 4 tbs. Harissa Sauce
  • 1/4 cup Israeli couscous quality

Instructions

Instructions

  1. wash, peel and De-vein 16 fresh shrimp, (save shells and freeze for future stocks).

  2. wash 2 heads romaine lettuce and fine chop in medium size bowl.

  3. dice 2 large Roma tomatoes into 1 inch.cubes, and add to bowl.
  4. peel and shred 1 large carrot using a box grater and add to bowl.

  5. Using a mandolin, shave 1/4 small red onion and place in ice bath.

  6. let sit for at least 10 minutes. strain and set aside.
  7. bring 2 cups salted water to a rapid boil.

  8. add Israeli couscous and cook for 8 minutes, or until done.

  9. strain couscous and place on sheet tray, immediately and add 2 tbs. olive oil,  coat and cool for 5 minutes in refrigerator.

  10. chop 1/2 bunch parsley, 10 chopped mint leaves and the zest of 1 lemon.

  11. add 4 teaspoons ground coriander and chopped mixed olives.
  12. combine all ingredients and couscous to romaine lettuce. set aside.

  13. using a medium size saute pan add 2 tbs. olive oil and get pan hot, medium high heat at least 5 minutes.
  14. once pan starts to smoke add 8 shrimp and cook until the shrimp start to curl, then remove from heat. repeat with remaining shrimp.

  15. once all shrimp have seared on both sides, remove from heat and add 4 tbs. Harissa sauce. Be sure all shrimps are coated.

  16. toss salad with 3 tbs. olive oil, add 1 teaspoon of Kosher salt and juice of 2 lemons.

  17. divide by four and place shrimp around salad, or as you wish.

  18. serve immediately. If you let this salad sit for more than 5 minutes the lemon juice will wilt the Romaine.