One Pan Shrimp And Pearl Couscous With Harissa Recipes

Steps:

• In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
• 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.
• Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
• 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.)
• 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.

Steps:

• Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock.
• Cover and leave to swell for 5 minutes.
• Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
• Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
• Stir in the shrimp and cook for 3 minutes, then scatter the cilantro over. Serve with the couscous.