Harissa Shrimp & Tomato Couscous

Method

1. 1

   Prep the ingredients

   On a cutting board, halve the cherry tomatoes, mince the garlic, juice the lemon, roughly chop the mint, and check that the shrimp are peeled and deveined.
2. 2

   Bring broth to a boil

   Bring the chicken broth to a boil in a medium saucepan over high heat.

   4 min
3. 3

   Steam the couscous

   Stir the couscous into the hot broth, cover the saucepan, and leave it off the heat; fluff with a fork before serving.

   6 min
4. 4

   Cook the tomatoes

   Warm the olive oil in a large skillet over medium heat; stir in the garlic and harissa, then add the cherry tomatoes and cook, stirring occasionally.

   7 min

   Tip: Harissa heat varies by brand; start with less if serving spice-sensitive diners.

5. 5

   Sear the shrimp

   Add the shrimp to the large skillet over medium-high heat and turn once, stirring the tomatoes around them as they cook.

   5 min

   Tip: Take the skillet off the heat as soon as shrimp turn opaque to avoid a rubbery texture.

6. 6

   Taste and serve

   Stir the lemon juice into the large skillet, taste, and adjust with 1/4 tsp salt and a few grinds of black pepper; serve over couscous with yogurt and mint.

   2 min