Harissa Shrimp with Couscous, Tomatoes, and Mint
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.
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- Calories: 454
- Calories from fat: 33%
- Protein: 30g
- Fat: 17g
- Saturated fat: 2.4g
- Carbohydrate: 45g
- Fiber: 4.3g
- Sodium: 662mg
- Cholesterol: 172mg
- 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
- 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.
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