Plump shrimp get bold flavor from simmering in a fragrant sauce of tomato, garlic, and spicy harissa, a flavorful paste made from ground, smoked peppers. A bed of couscous studded with briny olives and sweet currants is perfect for absorbing all the rich sauce, while a cooling dollop of yogurt za’atar sauce helps rounds out this delicious dish.

Shrimp in Spicy Harissa Sauce with Couscous, Olives, & Currants


10 oz Shrimp

6 oz couscous

2 oz garlic and onion blend

6 oz carrots

1 oz harissa paste

2 oz tomato paste

2 oz olives

2 oz dried currants

6 oz yogurt za’atar sauce

1 oz parsley

4 oz lemon



Olive oil

Salt and pepper



Medium pot with lid

Cutting board with knife

Large skillet

Wooden spoon

Box grater


Paper towel

9 oz water for couscous

4 oz water for sauce


Shrimp in Spicy Harissa Sauce with Couscous, Olives, & Currants

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    Grate carrots

    Roughly chop olives

    Remove leaves from stem and roughly chop parsley

    Cut lemon into wedges

    Pat the shrimp dry with paper towels. Remove and discard the tails. Season with salt and pepper. Place on plate


      Step 1: Prepare couscous

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

      Step 2: Prepare 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, and harissa paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

      Step 3: Cook shrimp

      Add the seasoned shrimp and 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 and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

      Step 4: To serve

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