Name: Citrus-Poached Shrimp Veracruz over Toasted Lebanese (Pearl) Couscous with Roasted Beet & Fennel Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican–Mediterranean fusion (Veracruz-inspired)
Ingredients: 640 g medium shrimp, peeled and deveined; 240 g Lebanese (pearl) couscous (dry); 480 ml low-sodium vegetable or seafood stock (hot); 320 g small roasted beets, diced (or raw small beets to roast); 160 g fennel, very thinly shaved; 4 pieces small plum tomatoes, seeded and diced; 4 pieces tangerines (or small oranges), peeled, segments reserved, juice reserved; 4 cloves garlic, minced; 4 tsp smoked paprika; 4 tsp extra-virgin olive oil (for toasting couscous and dressing); 4 tbsp chopped fresh parsley or cilantro; 4 wedges lemon or lime wedges (for serving); 1 tbsp extra-virgin olive oil (for roasting beets, optional)

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