Shrimp in Smoky Harissa Sauce with Couscous, Olives, & Currants




  • 10 oz Shrimp
  • ½ cup Yellow Couscous
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Tomato Paste
  • 1 oz Green Olives
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Dried Currants
  • ¼ cup Labneh Cheese
  • 1 Tbsp Za’atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)



1.Wash, dry, and peel the carrots; grate on the large side of a box grater. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and roughly chop 2 cloves of garlic.



2.In a small pot, combine the couscous, currants, and 1/2 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Stir in the grated carrots, chopped olives, lemon purée, and a drizzle of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm.



3.While the couscous cooks, pat the shrimp dry with paper towels. Remove and discard the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, tomato paste, and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are cooked through and the sauce is thickened.



4.Serve the cooked shrimp and sauce over the finished couscous. Top with the labneh and as much of the za’atar as you’d like. Enjoy!


Plump shrimp get bold, smoky flavor from simmering in a fragrant sauce of tomato, garlic, and harissa—a paste made from smoked, ground peppers—all served over a bed of couscous studded with briny olives and sweet currants.


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