Grilled Harissa Shrimp with Couscous

Harissa-coated shrimp grilled until opaque and served with lemony couscous, crisp cucumber, and parsley for a quick Mediterranean-style dinner.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Grill

Ingredients

• 1 lb shrimp
• 2 tbsp harissa
• 1 tbsp olive oil
• 1 whole lemon
• 1 cup couscous
• 1 whole cucumber
• 0.25 cup parsley
• 1 cup water
• 0.5 tsp kosher salt

Cooking instructions

1. Pat the shrimp dry. In a bowl, combine shrimp, harissa, olive oil, and 1/4 teaspoon salt. Refrigerate for 10 minutes while the grill heats. (about 10 min)
2. Heat an outdoor grill or grill pan to medium-high, about 400°F. Grill the shrimp for 2 to 3 minutes per side, until opaque and they reach 145°F in the thickest part. (about 6 min) — 400°F
3. Bring the water and remaining salt to a boil in a saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. (about 5 min)
4. Fluff the couscous with a fork. Stir in the diced cucumber, chopped parsley, and zest and juice of half the lemon. (about 2 min)
5. Serve the grilled shrimp over the couscous with the remaining lemon cut into wedges. (about 1 min)