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Shrimp in Smoky Harissa Sauce
with Couscous, Olives, & Currants
20 minWellness at Blue Apron
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2 Servings
- Est. 500 Cals/serving
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Plump shrimp get bold flavor from simmering in a fragrant sauce of tomato, garlic, and harissa—a flavorful paste made from ground, smoked peppers. A bed of couscous studded with briny olives and sweet currants is perfect for absorbing all the rich sauce, while a cooling dollop of creamy labneh cheese helps temper all the vibrant flavors.
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ingredients
Title
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10 oz Shrimp
- ½ cup Yellow Couscous
- 6 oz Carrots
- 2 cloves Garlic
- 1 Tbsp Red Harissa Paste
- 2 Tbsps Tomato Paste
- 1 oz Green Olives
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1 tsp Preserved Lemon Purée
- 2 Tbsps Dried Currants
- ¼ cup Labneh Cheese
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
tried-and-true
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash, dry, and peel the carrots; grate on the large side of a box grater. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel and roughly chop 2 cloves of garlic.
2
Cook & finish the couscous:
In a small pot, combine the couscous, currants, and 1/2 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the grated carrots, chopped olives, lemon purée, and a drizzle of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the shrimp & make the sauce:
While the couscous cooks, pat the shrimp dry with paper towels. Remove and discard the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, tomato paste, and harissa paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Serve your dish:
Serve the cooked shrimp and sauce over the finished couscous. Top with as much of the za’atar as you’d like and the labneh. Enjoy!
1
Prepare the ingredients:
Wash, dry, and peel the carrots; grate on the large side of a box grater. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel and roughly chop 2 cloves of garlic.
2
Cook & finish the couscous:
In a small pot, combine the couscous, currants, and 1/2 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the grated carrots, chopped olives, lemon purée, and a drizzle of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the shrimp & make the sauce:
While the couscous cooks, pat the shrimp dry with paper towels. Remove and discard the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, tomato paste, and harissa paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Serve your dish:
Serve the cooked shrimp and sauce over the finished couscous. Top with as much of the za’atar as you’d like and the labneh. Enjoy!
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