Shrimp And Vegetable Tagine With Couscous

By Sunset
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2 cups vegetable broth

2 teaspoons olive oil

1 package (10 to 12 oz.; 1 2/3 to 1 3/4 cups) couscous

2 cloves garlic, peeled and minced

1 tablespoon chili powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon hot chili flakes

1 can (14 oz.) diced tomatoes

1 package (14 to 16 oz.) frozen mixed vegetables

1 package (12 oz.) frozen uncooked peeled, deveined shrimp (51 to 60 per lb.), thawed (see notes)


1/4 cup chopped parsley, fresh cilantro, or mint leaves

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