Harissa Shrimp Couscous

The aroma of garlic and shallots sizzling in olive oil fills the kitchen, heralding the arrival of something delicious. This Harissa Shrimp Couscous is a quick yet flavorful dish, taking just 30 minutes from start to finish. The combination of spicy harissa, fresh shrimp, and the hearty texture of pearl couscous makes this recipe a standout for weeknight meals.

Perfect for busy families or anyone looking to impress guests without spending hours in the kitchen, this recipe shines on a cozy night in or at a casual gathering. You can prepare it in advance and store it in the fridge if needed, making it a convenient option for meal planning.

Why You’ll Love This Recipe

• The sweet and spicy notes create a delightful flavor explosion.
• Quick to prepare, taking only about 30 minutes.
• The combination of textures from shrimp and couscous is incredibly satisfying.
• Fresh herbs and lemon add a bright finish that elevates the dish.

What You’ll Need

Gather these ingredients to create this delicious meal.

For the Shrimp and Couscous

• 16 ounces large tail off peeled & deveined raw shrimp
• 1 cup pearl couscous
• 1 1/2 cups low sodium chicken broth
• 1 Tbsp olive oil
• 2 large shallots, minced
• 1/2 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 Tbsp harissa paste
• 1 lemon, juice and zest
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 3 Tbsp fresh parsley, chopped
• 2 ounces fresh parmesan cheese, grated

Note: Harissa paste can vary in heat level, start with less if you’re cautious about spice.

Substitutions & Swaps

• Shrimp can be replaced with chicken.
• Couscous can be substituted with quinoa.
• Use vegetable broth for a vegetarian option.
• Fresh parsley may be swapped with cilantro.

How to Make It

This dish comes together easily with these straightforward steps.

Sauté

Place a large, shallow pan over medium heat. Add olive oil, garlic, shallot, and tomatoes. Add a pinch of salt and sauté for 5-7 minutes until fragrant.

Boil

Bring 1 1/2 cups of chicken broth to a boil in a separate, small pot.

Toast

Add couscous to the pan with the garlic, shallot, and tomatoes. Toast the couscous for 1-2 minutes, then pour in the boiling broth. Cover with a lid and cook for 8-10 minutes, stirring occasionally.

Combine

Remove the lid, stir, and add harissa paste and shrimp to the pan. Cook for another 3-4 minutes, then stir in lemon zest, juice, fresh parsley, salt, and pepper to taste.

Serve

Top with freshly grated parmesan cheese and additional herbs, if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the couscous won’t maintain texture.
Reheat: Microwave for 1-2 minutes until heated through.

Tips for Best Results

• Use a non-stick pan for easy cooking and cleanup.
• Adjust the amount of harissa based on your heat preference.
• Stir the couscous occasionally to achieve even cooking and prevent sticking.
• Serve immediately after cooking for the best texture.

Serving Suggestions

• Pair with a light salad for a complete meal.
• Serve with crusty bread to soak up any remaining sauce.
• Perfect for a casual dinner party with friends.