Harissa Shrimp Chickpeas, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Harissa Shrimp with Chickpeas and Lemon Couscous

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
This one-skillet dish made with harissa shrimp and chickpeas takes under 30 minutes to make! Served with lemon couscous, you'll love how hearty and easy to make this dish is.





  1. 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.
  2. 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.
  3. 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.
  4. Stir in shrimp and cover. Cook until pink and cooked through, about 2 minutes. Meanwhile, uncover the couscous and fluff with a fork.
  5. 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.