Harissa Shrimp with Couscous, Tomatoes, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
4. *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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