One-Pan Shrimp and Pearl Couscous With Harissa
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
- Total:
- Serves: 4 persons
Ingredients
- 1pound large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 3to 4 tablespoons harissa paste, plus more to taste
- 1tablespoon olive oil
- 1tablespoon unsalted butter
- 1medium yellow onion, finely diced
- 1cup pearl couscous or orzo
- 3to 4 garlic cloves, finely chopped
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- ½cup dry white wine
- 1pint grape or cherry tomatoes, halved crosswise
- ½cup fresh Italian parsley leaves, packed, coarsely chopped or left whole
Instructions
Step 1
In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.Step 2
In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.Step 3
Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.Step 4
Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)Step 5
Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.