Moroccan Shrimp with Couscous
Servings 4
Featuring fresh shrimp, crisp vegetables, couscous and warming spice, Moroccan Shrimp and Couscous is a quick, easy and satisfying meal.
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 - 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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