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Harissa Shrimp with Couscous, Tomatoes, and Mint

Photo: Leo Gong; Styling: Robyn Valarik
Total time 30 mins
Yield Serves 4
You can broil the shrimp instead of grilling them, if you like, and the shrimp work as appetizers too—thread them on individual skewers and lose the couscous.


  • 2 tablespoons harissa*
  • 1/4 cup extra-virgin olive oil, divided
  • 3 tablespoons lemon juice, divided
  • 1 tablespoon lemon zest, divided
  • 1 teaspoon ground cumin
  • About 1 tsp. kosher salt, divided
  • 1 pound shelled and deveined large shrimp (26 to 30 per lb.)
  • 1 cup couscous
  • 4 firm-ripe tomatoes, halved
  • Chopped fresh mint leaves

Nutrition Information

  • calories 454
  • caloriesfromfat 33 %
  • protein 30 g
  • fat 17 g
  • satfat 2.4 g
  • carbohydrate 45 g
  • fiber 4.3 g
  • sodium 662 mg
  • cholesterol 172 mg

How to Make It

  1. Heat grill to high (450° to 550°). In a small bowl, combine harissa, 2 tbsp. each oil and lemon juice, 2 tsp. zest, the cumin, and 1/2 tsp. salt. Put shrimp in a medium bowl, toss with half the sauce (reserve the rest), and let stand 10 minutes. Thread shrimp onto metal skewers.

  2. Prepare couscous as package directs, adding remaining 1 tsp. zest. Fluff with a fork and gently stir in 1 tbsp. oil and remaining 1 tbsp. lemon juice and 1/2 tsp. salt. Set aside.

  3. Brush tomatoes with remaining 1 tbsp. oil. Grill shrimp and tomatoes, covered, turning once, until shrimp is opaque and tomatoes are softened, about 4 minutes. Serve with couscous plus a sprinkle of mint, more salt to taste, and remaining sauce.

  4. *Find this North African chile-and-spice paste in the international section of supermarkets. We like Dea brand, which is medium-hot.