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Harissa-Garlic Pearl Couscous and Shrimp

Harissa-Garlic Pearl Couscous and Shrimp

By Dimitri DemopolousApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This recipe was inspired by Moroccan crevettes pil pil, a stewy, fragrant shrimp dish that is rich in fruity olive oil. The warm spices, smoky harissa, sweet-tart tomatoes and lots of garlic are a wonderful complement to plump, briny shrimp. Here, to round out the meal, we add pearl couscous. First, we toast the couscous in olive oil to enhance its nutty taste, then simmer it in the fragrant sauce. Be sure to use pearl couscous, also known as Israeli couscous or ptitim. A type of semolina pasta prized for its tender-chewy texture, it is more substantial than regular couscous. Before adding the caraway seeds to the pan, lightly crush them with a mortar and pestle or a heavy skillet.

Tip

Don’t skip the step of toasting the caraway seeds, harissa and paprika. This brings out their flavors and lends complexity to the finished dish.

Ingredients
  • 1 ½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry

  • 1

    teaspoon plus 1 tablespoon sweet paprika, divided

  • Kosher salt and ground black pepper

  • 5

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1 ½

    cups pearl couscous

  • ½

    teaspoon caraway seeds, lightly crushed

  • 6

    medium garlic cloves, finely grated

  • 2

    tablespoons harissa paste, plus more to serve

  • 8

    ounces ripe tomatoes, cored and chopped, divided

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

  • 3

    tablespoons finely chopped fresh cilantro

Step 1

In a medium bowl, toss together the shrimp, the 1 teaspoon paprika and ½ teaspoon salt; set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the couscous and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a small bowl; set aside.

Step 2

In the same skillet over medium, heat the remaining 3 tablespoons oil until shimmering. Add the caraway and cook, stirring, until fragrant, about 30 seconds. Add the garlic, harissa, the remaining 1 tablespoon paprika, ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until fragrant, about 30 seconds. Add half of the tomatoes and cook, stirring, until warmed through, about 1 minute.

Step 3

Add 3½ cups water and bring to a boil over high, then stir in the couscous. Reduce to medium and simmer, uncovered and stirring occasionally, until the couscous is tender and most of the liquid has been absorbed, about 13 minutes. Add the shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes.

Step 4

Off heat, stir in the remaining tomatoes and the lemon zest and juice. Taste and season with salt and pepper. Serve sprinkled with the cilantro, drizzled with additional oil and with additional harissa on the side.

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