North African Shrimp with Harissa Blend Olive Oil and Couscous

Juicy shrimp sear quickly with garlic, red onion, cherry tomatoes, and tender couscous for a bowl that feels bright, savory, and deeply satisfying. Harissa Infused Olive Oil Blend brings chili heat, smoky paprika, warm spice, and a citrus lift that wakes up the whole dish. It is the kind of dinner that works for a lively weeknight, a relaxed dinner party, or any evening when you want bold flavor without a lot of fuss.

Garden Infuzions

North African Shrimp with Harissa Blend Olive Oil and Couscous

Succulent shrimp, fluffy couscous, and bright herbs come together with the smoky heat of Harissa Infused Olive Oil Blend for a fast, flavorful dinner that tastes like a special night in.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, North African

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups low-sodium chicken broth
• 1 cup couscous
• 1 1/2 pounds large shrimp peeled and deveined
• 2 tablespoons Harissa Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 small red onion thinly sliced
• 3 cloves garlic minced
• 1 cup cherry tomatoes halved
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• Lemon wedges for serving

Equipment

• 1 medium saucepan For cooking the couscous
• 1 Large skillet For the shrimp and vegetables
• 1 Wooden spoon or spatula For stirring and tossing
• 1 set Measuring cups and spoons For accurate portions
• 1 Chef’s knife For chopping and slicing
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Bring the chicken broth to a gentle boil in a medium saucepan, stir in the couscous, cover, remove from the heat, and let it stand for 5 minutes. Fluff with a fork and set aside.
2. 2. Pat the shrimp dry and season them with salt, black pepper, cumin, and red pepper flakes.
3. 3. Heat the Harissa Infused Olive Oil Blend and olive oil in a large skillet over medium-high heat. Add the red onion and cook for 2 to 3 minutes until softened.
4. 4. Stir in the garlic and cherry tomatoes, then cook for 1 minute until fragrant and glossy.
5. 5. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink, curled, and just cooked through.
6. 6. Stir the fluffed couscous into the skillet, then add the parsley, cilantro, and lemon juice. Toss gently until everything is well combined.
7. 7. Taste and adjust with a little more salt or lemon juice if needed, then serve warm with lemon wedges.

Notes

If your couscous seems dry, add 1 to 2 tablespoons of warm broth before serving. Keep the shrimp cooking time short so they stay tender. This dish is best enjoyed right after finishing because the couscous is at its fluffiest then.

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Recipe Tips

• Pat the shrimp dry before cooking so they sear instead of steaming.
• Toast the couscous briefly in the pan for a deeper, nutty edge before adding liquid.
• Add the lemon juice at the end so the sauce stays bright and fresh.

Serving Suggestions

Serve this shrimp over warm couscous with extra parsley on top and lemon wedges on the side. It also pairs nicely with a simple cucumber salad, roasted vegetables, or warm flatbread for scooping up every bit of the pan juices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the couscous.

Variations

Swap the shrimp for scallops or chunks of firm white fish, or make it vegetarian with chickpeas and roasted cauliflower. For extra heat, add more harissa blend oil at the end instead of cooking it all in the pan.

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Explore more ideas at gardeninfuzions.com/recipes/ for more blend-forward dinners, seafood ideas, and easy couscous pairings.