Moroccan Shrimp and Couscous Recipe

Featuring fresh shrimp, crisp vegetables, couscous and warming spice, Moroccan Shrimp and Couscous is a quick, easy and satisfying meal. It is perfect for those days when you are in a rush or you don’t want to heat up the kitchen. The best part is that you can customise the level of spice to suit your family.

Updated May 2026.

Tips for Making This Recipe

Moroccan Shrimp and Couscous is really easy to make and as the couscous is cooked in with the vegetables, you are only using two pans.

The recipe serves four but it’s easily multiplied to serve a crowd.

You can adjust the spicing to suit your taste. When I first published this recipe here in 2019, I only used a teaspoon of harissa in the whole recipe, but now our tastes have evolved and I generally add a heaped teaspoon to both the shrimp and the vegetables and couscous.

The recipe calls for 24 shrimp divided between 4 people, but you can always use a few more if you like.

What is Harissa?

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 is quite spicy. However, used carefully, it adds the most wonderful flavour to vegetables, meat, fish and grains. This is the brand that I use most often (affiliate link).

Making 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. Cover the pan with a lid and keep it on low heat for five minutes so the stock is absorbed, stirring occasionally.

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.

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

How To Serve

I serve Moroccan Shrimp and Couscous in individual bowls. I like to garnish it with fresh chives. Sometimes I serve warm crusty bread or rolls alongside.

An ice cold glass of sauvignon blanc or crisp rosé makes a lovely accompaniment for the grown ups.

I hope you will enjoy this easy to make dish as much as we do!

Moroccan Shrimp and Couscous – Printable Recipe

Created by: April J Harris

Moroccan Shrimp with Couscous

Course Main Dish

Cuisine Middle Eastern

Servings 4

Featuring fresh shrimp, crisp vegetables, couscous and warming spice, Moroccan Shrimp and Couscous is a quick, easy and satisfying meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 – 14 ounce can chick peas, drained and rinsed
• 1 to 2 teaspoons harissa, divided You can use more if you like.
• ¾ cup couscous
• 1 cup hot chicken stock, made from a cube is fine
• 1 tablespoon butter
• 24 large raw shrimp, peeled and de-veined You can use more if you like.
• salt and pepper
• 1 teaspoon chopped fresh or dried, chives

Instructions

• Heat the olive oil in a large saucepan over medium heat.
• Add the onion and a pinch of salt and sauté for a minute or so.
• Stir in the red pepper slices and continue to cook until the onion and red pepper have softened, but not browned.
• Grate in the garlic and stir in the chick peas.
• Add the couscous and cook for a minute or so, stirring constantly.
• Stir in the hot chicken stock and half the harissa. Cover the pan and keep over low heat for five minutes, stirring occasionally.
• Meanwhile, heat the butter in a frying pan over medium heat.
• Stir in the remaining harissa.
• Fry the shrimp until pink throughout.
• Season with salt and pepper and sprinkle with the chives.
• Run a fork through the couscous and taste for seasoning, adding more pepper if necessary. Divide between four plates.
• Top each serving of couscous with about six shrimp.

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