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

Shrimp in Smoky Harissa Sauce

with Couscous, Olives, & Currants

20 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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tips & techniques
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!

Tips from Home Chefs

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:
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