Harissa Shrimp with Herbed Feta Couscous
This saucy Harissa Shrimp recipe is a great way to elevate your weeknight dinner menu. It features lightly spicy shrimp on a bed of lemon scented couscous with fresh herbs and briny feta.
Ingredients
Herbed Feta Couscous
- 1 cup (250 ml) water
- ¼ tsp fine sea salt
- 1 cup (177 g) couscous uncooked
- 1 tbsp lemon zest from 2 lemons
- ¼ cup (9 g) fresh dill finely chopped
- ¼ cup (5 g) fresh parsley finely chopped
- 3 oz (85 g) crumbled feta
Harissa Shrimp
- 1 lb (454 g) colossal shrimp peeled and deveined
- 2 tbsp extra-virgin olive oil divided
- ¼ tsp fine sea salt plus more to taste
- ½ tsp ground black pepper
- ½ cup (70 g) yellow onion finely chopped
- 3 cloves garlic minced
- ½ cup (125 g) harissa preferably homemade
- 2 tbsp tomato paste
- ¼ cup (60 ml) unsalted chicken broth
- Fresh parsley chopped, for garnish
Instructions
- Add 1 cup (250 ml) of water to a medium pot and bring to a boil over high heat.
- Once boiling, quickly stir in the salt and couscous. Turn off the heat then cover and let sit for 5 minutes.
- Fluff the cooked couscous with a fork and let it cool at room temperature for 30 minutes. Meanwhile, prep the other ingredients.
- Add the lemon zest, dill, parsley, and feta to the cooled couscous and toss until well combined. Set aside while you make the shrimp.
- Add the shrimp, 1 tbsp of olive oil, and the salt and pepper to a large bowl. Toss until well coated.
- Heat a large pan over medium-high heat. Let it preheat for 1-2 minutes until it gets nice and hot.
- Spread the shrimp out in the pan and cook for 2-3 minutes on each side or until the shrimp are pink, opaque, and lightly browned on both sides. Set aside on a plate.
- Reduce the heat to medium and heat the remaining 1 tbsp of olive oil. Add the onions and sauté until translucent and lightly browned.
- Toss in the garlic and stir for about 30 seconds until fragrant.
- Add the harissa and tomato paste and stir for a few seconds to combine. Pour in the chicken broth and stir until you have a thick sauce. If it's too thick, add a little more chicken broth.
- Turn off the heat and add back the shrimp, tossing until well coated. Add salt to taste.
- Immediately serve the shrimp over the herbed couscous and garnish with fresh parsley.
Notes
- Have all your ingredients prepped before starting the shrimp and the sauce. Both cook very quickly so it's important to have everything ready to go for when you need it.
Nutrition
Serving: 1 serving | Calories: 417kcal | Carbohydrates: 47g | Protein: 26g | Fat: 13g | Sodium: 1712mg | Fiber: 4g | Sugar: 6g
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