IN THE KIT
2 ozgarlic onion blend
1 ozharissa paste
2 oztomato paste
2 ozdried cranberries/slivered almonds
6 ozyogurt za’atar sauce
Salt & pepper
Kitchen Items Needed
Medium pot with lid
Cutting board & knife
9 oz water for couscous
4 oz water for sauce
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.
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.
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.
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.
Serve the cooked shrimp & sauce over the finished couscous. Top with yogurt za’atar sauce, parsley & lemon wedges on the side.