Shrimp In Smoky Harissa Sauce Over Almond Couscous & Za’atar Yogurt

Shrimp In Smoky Harissa Sauce Over Almond Cous Cous

fresh ingredients


  • 10 oz
  • 6 oz
  • 2 oz
    garlic onion blend
  • 6 oz
  • 1 oz
    harissa paste
  • 2 oz
    tomato paste
  • 2 oz
  • 2 oz
    dried cranberries/slivered almonds
  • 6 oz
    yogurt za’atar sauce
  • 2 oz
  • 12 pc

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium pot with lid 

Cutting board & knife

Large skillet 

Wooden spoon 

Box grater


Paper towel 

9 oz water for couscous

4 oz water for sauce

cook along



Bring 9oz water to a boil in medium pot;

Peel & grate carrots;

Roughly chop olives;

Remove leaves from stem & roughly chop parsley;

Cut lemon into wedges;

Pat the shrimp dry with paper towels. Remove & discard the tails if desired. Season with salt, pepper. Place on plate;

Separate currants & almonds into two piles.

1Prepare Couscous

Add couscous, currants to boiling water. Once bubbling, turn off the heat. Cover, let stand 6 to 8 minutes, or until the water has been absorbed & the couscous is tender. Fluff with a fork. Add the grated carrots, almonds, chopped olives & a drizzle of olive oil. Stir to thoroughly combine. Taste, then season with salt & pepper if desired. Cover to keep warm. 

2Prepare Sauce

While the couscous cooks, in a large skillet, heat a drizzle of olive oil on medium-high until hot. Add garlic/onion blend, tomato paste, & harissa paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

3Cook Shrimp

Add the seasoned shrimp & cook, stirring frequently, 2 to 3 minutes, or until coated. Add measured water for sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened & the shrimp are cooked through. Turn off the heat. Taste, then season with salt & pepper if desired.

4To Serve

Serve the cooked shrimp & sauce over the finished couscous. Top with yogurt za’atar sauce, parsley & lemon wedges on the side.