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–+ servings
Harissa Infused Olive Oil Blend 250ml bottle
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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, North African
Ingredients Equipment Method Notes

Ingredients
  

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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