Moroccan Shrimp and Couscous

Quick, easy and oh so delicious Moroccan Shrimp and Couscous
When the sun comes out, I’m reminded of travels to warmer climes and the deliciously spiced food I have enjoyed there, like this Moroccan Shrimp and Couscous. It takes very little time to prepare so it’s perfect for those days when you don’t want to heat up the kitchen. Moroccan Shrimp and Couscous makes a fabulous midweek supper for four and the easily multiplied recipe is also perfect for entertaining. You can adjust the spicing to suit your taste – I tend to err on the side of mild – but you can add more harissa if you are braver than I am.

Harissa is a spice paste from North Africa. A blend of tomato paste or puree, peppers, dried red chilies, olive oil, garlic, caraway seeds, ground cumin and coriander (cilantro), harissa can be very fiery. However, used carefully, it adds the most wonderful flavour to vegetables, meat, fish and grains.

My Moroccan Shrimp and Couscous entails very little hard work. A bit of light peeling and slicing, some quick sautéing and that’s about it.
Moroccan Shrimp

Moroccan Shrimp and Couscous Ingredients

1 tablespoon olive oil
1 onion, red if possible, peeled and finely sliced
1 red pepper, deseeded and finely sliced
2 cloves garlic, peeled
1 can chick peas (approximately 400 grams or 14 ounces) drained and rinsed
1 teaspoon harissa, divided
¾ cup couscous
1 cup hot chicken stock (made from a cube is fine)
1 tablespoon butter
about 24 large raw shrimp, de-veined
salt and pepper
1 teaspoon chopped fresh, or dried, chives

Instructions for Moroccan Shrimp and Couscous

After sautéing the onion, peppers and garlic in olive oil and adding the chick peas, you simply tip in the couscous, add some hot chicken stock along with half the harissa and clamp on the lid. Let everything sit off the heat for five minutes so the can absorb the stock.

Harissa Spiced Couscous

Meanwhile, fry the shrimp in some butter with the rest of the harissa, a pinch of salt and a good few twists of freshly ground pepper.

Frying Shrimp

Divide the couscous mixture between four plates and top with the shrimp.

Harissa Shrimp with Couscous

Dinner is served!

An ice cold glass of sauvignon blanc is wonderful with this dish. The gooseberry flavours in the wine compliment the spices beautifully, without being overwhelmed by them. A nice crisp rosé works well too, especially on a hot summer night.

Moroccan Shrimp
 
Serves: Serves 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, red if possible, peeled and finely sliced
  • 1 red pepper, deseeded and finely sliced
  • 2 cloves garlic, peeled
  • 1 can chick peas (approximately 400 grams or 14 ounces) drained and rinsed
  • 1 teaspoon harissa, divided
  • ¾ cup couscous
  • 1 cup hot chicken stock (made from a cube is fine)
  • 1 tablespoon butter
  • about 24 large raw shrimp, de-veined
  • salt and pepper
  • 1 teaspoon chopped fresh, or dried, chives
Instructions
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion and a pinch of salt and sauté for a minute or so.
  3. Stir in the red pepper slices and continue to cook until the onion and red pepper have softened, but not browned.
  4. Grate in the garlic and stir in the chick peas.
  5. Add the couscous and cook for a minute or so, stirring constantly.
  6. Stir in the hot chicken stock and half a teaspoon of the harissa, clamp on the lid and remove the pan from the heat.
  7. Set the timer for five minutes.
  8. Heat the butter in a frying pan over medium heat.
  9. Stir in the remaining half teaspoon harissa.
  10. Fry the shrimp until pink throughout.
  11. Season with salt and pepper and sprinkle with the chives.
  12. Run a fork through the couscous and taste for seasoning, adding more pepper if necessary. Divide between four plates.
  13. Top each serving of couscous with about six shrimp.

More Shrimp Recipes

Easiest Ever Shrimp Primavera

Scallop and Shrimp Pasta

Shared with All My Bloggy Friends, Simple Supper Tuesday, Whatcha Cookin’ Wednesday, Full Plate Thursday, Food on FridaysFoodie Friday

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Article by April Harris

April has written 1217 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. This looks so delicious April. Thanks for sharing at Simple Supper Tuesday.

  2. Jamie @ Love Bakes Good Cakes says:

    I love the flavors here, April – Pinned to try! Pinned to try 🙂

  3. This looks AMAZING, April! I love shrimp and I love couscous, I definitely have to try this! Have a great weekend!

    ~Jen @ YummyHealthyEasy.com

  4. I am crazy about the flavors of Moroccan style cooking so this recipe has great appeal for me. Thank you for sharing.

  5. Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

  6. Who would say ‘NO’ that beauty? 🙂
    What adorable, inviting, pretty fish and pictures !

    Gotta try it soon 🙂 🙂

  7. Delicious and very flavor full of shrimp salad with couscous.

  8. Congratulations April!
    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  9. This is a perfect dinner! I love it. Thanks for sharing your recipe. I think it’ll go on next week’s menu. 🙂

  10. This looks like such a flavorful dish. Delicious.

  11. Dear April, this sounds like a wonderful dish. I love the flavors. xo, Catherine

  12. Oh April…we adore Moroccan food and this dish looks outrageous! A must-try for sure! Sharing everywhere!

  13. Ooh this sounds delicious, must try this recipe sometime xo

  14. Oh this looks amazing I love COus COus but the other half hates fish 🙁 of well he can make his own tea while I enjoy mine lol X X
    http://mumdadplus4.co.uk/

  15. This looks like a perfect light dish for Summer! Thanks for linking up with Let’s Get Real

  16. Oh my goodness, this looks amazing!! I’m definitely bookmarking this x

  17. This looks and sounds lovely! I love how easy couscous is 🙂

  18. I love every single ingredient in this dish, April. I could almost imagine how good it smells and tastes!! Pinning and tweeting!!

  19. This sounds delicious! 🙂

    Thanks for joining Cooking and Crafting with J & J!

  20. My son loves shrimp, not always couscous, but we can try again 🙂

  21. I can’t wait to make this! I LOVE Moroccan food. In fact, it’s the only destination I go to where I actually gorge on the food.

  22. That sounds really good. I love couscous. I never thought of adding chickpeas to it!

  23. This sounds so yummy!! However I love anything that has shrimp in it.

  24. I love seafood, especially shrimp! So this is definitely a recipe I’d love to try.

  25. Thank you, April. I’m determined to try this one!

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