Shrimp in Smoky Harissa Sauce with Couscous, Olives, & Currants

Shrimp in Smoky Harissa Sauce

with Couscous, Olives, & Currants

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. 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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Prepare the ingredients:
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

Cook & finish the couscous:
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. 

Cook the shrimp & make the sauce:
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.

Serve your dish:
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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Prepare the ingredients:
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. 

Cook & finish the couscous:
Cook the shrimp & make the sauce:
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!

Serve your dish: