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One-Pan Shrimp and Pearl Couscous With Harissa

By cooking.nytimes.com

One-Pan Shrimp and Pearl Couscous With Harissa

Cook:30min

Updated at: Mon, 13 Jan 2025 04:52:33 GMT

Nutrition balance score

Great

Glycemic Index

57

Moderate

Glycemic Load

25

High

Nutrition per serving

Calories383.3 kcal (19%)

Total Fat7.7 g (11%)

Carbs43.3 g (17%)

Sugars4.3 g (5%)

Protein30.3 g (61%)

Sodium584.4 mg (29%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundshrimp

large, peeled and deveined

freshly ground black pepper

3 tablespoonsharissa paste

plus more to taste

1 tablespoonolive oil

1 tablespoonunsalted butter

medium, finely diced

1 cuppearl couscous

1 teaspoonground coriander

1 teaspoonground cumin

½ cupdry white wine

1 pintgrape tomatoes

or cherry, halved crosswise

½ cupfresh italian parsley leaves

packed, coarsely chopped or left whole

Instructions

View on cooking.nytimes.com

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Notes

7 liked

0 disliked

Easy

Spicy

Delicious

Fresh

Under 30 minutes

Lucy· 2 years ago

Lovely. Used proper Tunisian harissa though.

Lovely. Used proper Tunisian harissa though.

Liz· 2 years ago

Makes leftovers

SO DELICIOUS! I substituted veggie broth for the water and three tins of sardines for the shrimp (but otherwise treated them just like the shrimp in the recipe). I added orzo when the veggie broth boiled and topped with sour cream and feta. Three total tbsp of TJ’s harissa was more than enough, wouldn’t add any more.

SO DELICIOUS! I substituted veggie broth for the water and three tins of sardines for the shrimp (but otherwise treated them just like the shrimp in the recipe). I added orzo when the veggie broth boiled and topped with sour cream and feta. Three total tbsp of TJ’s harissa was more than enough, wouldn’t add any more.

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