Shrimp and Cous Cous

INGREDIENTS

  • 1 lb shrimp, peeled and deveined

  • as needed salt & pepper

  • 4 tbsp harissa, plus more to taste, see recipe

  • 1 tbsp EVOO

  • 1 tbsp butter

  • 1 cup yellow onion, minced

  • 1 cup Israeli couscous

  • 4 garlic cloves, minced

  • 1 tsp coriander, ground

  • 1 tsp cumin, ground

  • 1 tbsp tomato paste

  • 1/2 cup white wine

  • 1 pint grape tomatoes, halved

  • 1/2 cup parsley, chopped (plus more left whole)

Directions

Harissa Shrimp Can be prepped hours in advance

  1. In a bowl, toss shrimp with 1/2 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.

Cous Cous

  1. In a sautoir, heat olive oil and butter over medium.

  2. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.

  3. Add couscous, garlic, coriander, cumin, & tomato paste.

  4. Cook, stirring occasionally, until couscous is toasted and tomato paste is toasted. (~2 minutes)

  5. Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan.

  6. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil.

  7. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)

  8. Nestle the shrimp into the couscous, pushing them under the surface a bit.

  9. Add the tomatoes and increase the heat until simmering again.

  10. Reduce heat to medium-low, cover, and cook 3 to 4 minutes.

  11. Rearrange shrimp using tongs once, until they are pink and cooked through.

  12. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired.

  13. Plate and garnish with parsley leaves.

A favorite of

Jessica Sigmundsson