Harissa Roasted Shrimp with Couscous

• 1 ½ cups chicken broth
• 1 cup couscous
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt to taste
• ¼ cup fresh cilantro, chopped
• Juice of 1 lemon
• 2 cloves garlic, minced
• ¼ tsp black pepper

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a saucepan, bring chicken broth to a boil. Stir in couscous, cover, and let sit for 5 minutes.
3. 3 In a bowl, toss shrimp with olive oil, harissa paste, smoked paprika, cumin, salt, and black pepper.
4. 4 Spread shrimp on a baking sheet and roast for 8-10 minutes until pink and cooked through.
5. 5 Fluff couscous with a fork and stir in lemon juice and garlic.
6. 6 Serve shrimp over couscous, garnished with fresh cilantro.

Equipment

• Baking sheet
• Saucepan

Variations

• Add roasted bell peppers and zucchini for a veggie boost.
• Swap shrimp for chicken for a different protein.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute cilantro with parsley if preferred.

Pairings

• Tabouleh salad
• Grilled lemon slices

Nutrition

Tips

• Adjust harissa paste amount to control spice level.
• For extra flavor, toast the cumin and paprika in a dry pan before mixing with shrimp.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or stovetop.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of warm pita bread.
• Pair with a crisp white wine for a refreshing contrast.

FAQ