Moroccan Seafood And Broccoli Salad Recipe

Name: Moroccan Seafood And Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups broccoli florets; 6 slender scallions, thinly sliced (white and green parts); 1 medium red bell peppers or 1 medium yellow bell pepper, diced; 1/4 cup currants (optional) or 1/4 cup raisins (optional); 3/4 lb small shrimp or 3/4 lb bay scallop, cooked; 3 cups chicken broth or 3 cups chicken bouillon; 1 1/2 cups couscous; 1/4 cup chopped flat leaf parsley; 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme; 1/4 cup chopped nuts (optional); Dressing; 2 tablespoons fresh lemon juice; 1 teaspoon mild curry powder; 1/4 teaspoon hot curry powder (optional); 1/2 teaspoon fresh ground pepper; 1/8 teaspoon crushed red pepper flakes (or to taste); 2 tablespoons extra virgin olive oil

Servings: persons

4 cups broccoli florets
6 slender scallions, thinly sliced (white and green parts)
1 medium red bell peppers or 1 medium yellow bell pepper, diced
1/4 cup currants (optional) or 1/4 cup raisins (optional)
3/4 lb small shrimp or 3/4 lb bay scallop, cooked
3 cups chicken broth or 3 cups chicken bouillon
1 1/2 cups couscous
1/4 cup chopped flat leaf parsley
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/4 cup chopped nuts (optional)
Dressing
2 tablespoons fresh lemon juice
1 teaspoon mild curry powder
1/4 teaspoon hot curry powder (optional)
1/2 teaspoon fresh ground pepper
1/8 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons extra virgin olive oil

1
Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl.
2
Add scallions through seafood.
3
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.
4
Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified.
5
Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well.
6
Chill at least 1 hour.
7
Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups broccoli florets, 6 slender scallions, thinly sliced (white and green parts), 1 medium red bell peppers or 1 medium yellow bell pepper, diced, 1/4 cup currants (optional) or 1/4 cup raisins (optional), and more.

Yes, Moroccan Seafood And Broccoli Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan Seafood And Broccoli Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions