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

fresh ingredients

IN THE KIT

  • 10 oz
    shrimp
  • 6 oz
    couscous
  • 2 oz
    garlic onion blend
  • 6 oz
    carrots
  • 1 oz
    harissa paste
  • 2 oz
    tomato paste
  • 2 oz
    olives
  • 2 oz
    dried currants/slivered almonds
  • 6 oz
    yogurt za’atar sauce
  • 2 oz
    parsley
  • ½
    lemon

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium pot with lid 

Cutting board with knife

Large skillet 

Wooden spoon 

Box grater

Plate 

Paper towel 

9 oz water for couscous

4 oz water for sauce

cook along

INSTRUCTIONS

Prep

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 need. Season with salt, pepper. Place on plate.

Separate currants & almonds into two piles.

1Prepare Couscous

In a medium pot, combine couscous, currants & measured water. Heat to boiling on high. Once boiling, 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 the 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.