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+ servings

Moroccan Shrimp

Course Main Dish
Cuisine Middle Eastern
Keyword seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 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, peeled and de-veined
  • salt and pepper
  • 1 teaspoon chopped fresh or dried, chives


  • 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 a teaspoon of the harissa, clamp on the lid and remove the pan from the heat.
  • Set the timer for five minutes.
  • Heat the butter in a frying pan over medium heat.
  • Stir in the remaining half teaspoon 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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