Name: Harissa Shrimp with Chickpeas and Lemon Couscous
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon (15 milliliters) olive oil; 2 garlic cloves, minced; 4 thin slices of lemon; Kosher salt; Freshly ground black pepper; 2 cups (500 milliliters) boiling water or low-sodium chicken stock; 1 3/4 cups (265 grams) couscous; 1 tablespoons (15 milliliters) olive oil; 1 red onion, large dice; Kosher salt; Freshly ground black pepper; 3 garlic cloves, thinly sliced; One (340-milliliter) jar roasted red peppers, drained and roughly chopped; 2 to 3 tablespoons (30 to 45 milliliters) prepared harissa paste (see Cook’s Note); One 540-milliliter (19-ounce) can chickpeas, drained and rinsed; 1 lemon, quartered; 400 grams (about 14 ounces) raw shrimp, peeled or zipper back; 1 handful mint leaves, roughly chopped

Directions

For the couscous: Heat the oil in a large skillet over medium heat. Add the garlic and lemon slices and season with salt and pepper. Cook until the garlic is softened and the pith of the lemon peel looks a little translucent, 1 to 2 minutes. Transfer into a large, heatproof bowl with the boiling water or broth and couscous. Stir and cover with a plate for 5 to 10 minutes.
For the shrimp: Return the skillet to medium heat. Add the oil and onion and season with salt and pepper. Cook until the onion softens and begins to turn lightly golden, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the roasted peppers, harissa and chickpeas. Season with more salt, if needed, and cook for 5 to 6 minutes.
Make a space on the bottom of the pan and add in the quartered lemon, cut-side down, and cook until lightly golden, then remove and reserve for serving.
Stir in shrimp and cover. Cook until pink and cooked through, about 2 minutes. Meanwhile, uncover the couscous and fluff with a fork.
Scatter the mint over the shrimp and chickpeas and serve on top of the couscous with the lemon on the side.

Cook’s Note

Harissa paste can be found in many grocery stores, most specialty stores or online. If you can only find a dry harissa spice blend, simply mix the dry spice with a glug of olive oil into a thick consistency.

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Harissa Shrimp with Chickpeas and Lemon Couscous

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