Moghrabiyeh Soup with Shrimps

Name: Moghrabiyeh Soup with Shrimps
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 600 g large shrimp, peeled and deveined (shells reserved).; - 2 cup ma of fish stock or of clam juice.; - 4 cups low sodium chicken broth.; - 4 bay leaves.; - 2 sprig fresh thyme.; - 1 tablespoon black peppercorns.; - 3 cloves.; - Salt to taste.; - Freshly ground black pepper to taste.; - 5 tablespoons olive oil, divided.; - 250 g cherry tomatoes sliced in half.; - 1 medium onion, finely chopped.; - 2 carrots, peeled and thinly sliced.; - 4 garlic cloves, minced.; 2 cups Pearl Couscous (Lebanese Dried Moghrabiyeh); - 2 tablespoons lemon juice.; - 1/2 cup chopped fresh parsley.

6 steps

Prep:20minCook:40min

This is a perfect combination of shrimp & Moghrabiyeh (Lebanese Pearl Couscous) cooked in a rich seasoned broth with cherry tomato & carrots to create this bright and fragrant soup that makes for a flavor-packed weekdays lunch or dinner with a little effort.

Updated at: Thu, 17 Aug 2023 02:50:12 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories703.4 kcal (35%)

Total Fat22.2 g (32%)

Carbs78.7 g (30%)

Sugars4.6 g (5%)

Protein49.9 g (100%)

Sodium669 mg (33%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gshrimp peeled and deveined

large, shells reserved

2 cupfish stock

or of clam juice

4 cupslow sodium chicken broth

4bay leaves

2 sprigfresh thyme

1 tablespoonblack peppercorns

Freshly ground, to taste

5 tablespoonsolive oil

divided

250gcherry tomatoes

sliced in half

1onion

medium, finely chopped

2carrots

peeled and thinly sliced

4garlic cloves

minced

2 cupsPearl Couscous

Lebanese Dried Moghrabiyeh

2 tablespoonslemon juice

½ cupfresh parsley

chopped

Instructions

Step 1

Season the raw shrimps with salt and pepper, heat 1 to 2 tablespoons of the oil in a large pot, over medium heat, add the shrimps (in batches if necessary) and cook without stirring for about 3 minutes, remove the shrimps to a plate and reserve.

Step 2

Combine the shrimp shells, fish stock, chicken broth, bay leaves, thyme, cloves and pepper corns in a sauce pan and bring to a simmer, cook for about 15 minutes. Pour the ingredients through a mesh strainer into a bowl, reserving the liquid.

Step 3

Heat the same previously used pot over medium heat and add 2 tbsp of olive oil, add the tomatoes, onion, carrot, and 1/2 teaspoon of salt, cook stirring for about 5 minutes.

Step 4

Add the Moghrabiyeh, cook for 1 minute, add the garlic cook stirring for about 30 seconds, then add 2 cups of the strained broth and bring to a simmer, cook over medium low for 8 to 10 minutes, stirring regularly until most of the liquid has been absorbed.

Step 5

Add 2 more cups of the broth and simmer while stirring regularly, for 8 to 10 minutes, add the rest of the broth and cook, stirring constantly, for 6 to 8 minutes, until the Moghrabiyeh is tender.

Step 6

Turn off the heat and stir in the shrimp, a tbsp of the oil, lemon juice, and parsley. Cover the pan and let it sit for 5 minutes, until the shrimp is fully cooked, season with salt and pepper to taste and serve with lemon wedges aside.