Moghrabiyeh Soup with Shrimps

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.

Great

% Daily Values based on a 2,000 calorie diet

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.