Harissa Shrimp & Couscous
Spiced shrimp over fluffy couscous with roasted chickpeas and a bright cilantro drizzle. Done in 25 minutes—no simmering, no fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 cup couscous
- ¾ lb large shrimp, peeled and deveined
- 2 tbsp harissa paste
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 whole lemon (zested and juiced)
- ½ cup fresh cilantro, chopped
- ¼ whole red onion, thinly sliced
Instructions
- 1
Boil 1.5 cups salted water. Stir in couscous, cover, remove from heat, and let sit 5 minutes until fluffy.
- 2
Meanwhile, toss shrimp with harissa, half the lemon juice, salt, and pepper in a bowl.
- 3
Heat olive oil in a large skillet over medium-high. Add shrimp and cook 90 seconds per side until pink and firm.
- 4
Add chickpeas to the skillet and warm through, about 2 minutes, stirring gently.
- 5
Fluff couscous with a fork. Divide between bowls and top with shrimp, chickpeas, and red onion.
- 6
Drizzle cilantro, lemon zest, remaining lemon juice, and a splash of olive oil over each bowl.
Tools you’ll need
- pot with lid
- large skillet
- bowl
- fork
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