Harissa Shrimp with Couscous, Tomatoes, and Mint

Harissa Shrimp with Couscous, Tomatoes, and Mint Recipe
Photo: Leo Gong; Styling: Robyn Valarik
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.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

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

Note:

Jessica Battilana,

May 2011
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