One Pan Shrimp And Pearl Couscous With Harissa Recipes

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ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA



One-Pan Shrimp and Pearl Couscous With Harissa image

This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.

Provided by Susan Spungen

Categories     dinner, quick, weeknight, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
1/2 cup fresh Italian parsley leaves, packed, coarsely chopped or left whole

Steps:

  • In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
  • In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
  • Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
  • Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
  • Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS



One-Pot Israeli Couscous Shrimp-and-Veggie Bowls image

Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1/2 small red onion, finely chopped (about 1/2 cup)
1 zucchini (about 6 ounces), cut into 1/4-inch half-moons
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 1/2 cups (about 8 ounces) Israeli couscous
1/2 cup dry white wine, such as Pinot Grigio
1 1/2 cups vegetable or chicken broth
20 peeled and deveined 21/25 shrimp with the tail shell on (about 12 ounces)
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon extra-virgin olive oil
1 cup cherry tomatoes (about 6 ounces), cut in half or quartered depending on size
1/4 cup finely chopped herbs, such as basil, dill and/or parsley
Grated Parmesan, for serving

Steps:

  • Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
  • Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
  • While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
  • Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
  • Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.

ONE-POT SHRIMP AND CHICKEN COUSCOUS



One-Pot Shrimp and Chicken Couscous image

This is a great, one-pot, easy weeknight meal. Garnish with snipped fresh herbs and Parmesan cheese, if desired.

Provided by missdrea

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon salted butter
1 tablespoon olive oil
2 cups broccoli florets
1 (4 ounce) package sliced fresh mushrooms
¼ onion, chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper
2 boneless chicken thighs, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup Israeli couscous, uncooked
1 ¼ cups chicken broth
2 teaspoons lemon juice

Steps:

  • Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
  • Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 36.4 g, Cholesterol 216.3 mg, Fat 11.7 g, Fiber 4 g, Protein 35.8 g, SaturatedFat 3.7 g, Sodium 631.8 mg, Sugar 2.3 g

PRAWN AND HARISSA STEW WITH COUSCOUS



Prawn and Harissa Stew With Couscous image

Make and share this Prawn and Harissa Stew With Couscous recipe from Food.com.

Provided by Lou van

Categories     Stew

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

100 g couscous
olive oil, for frying
200 ml chicken stock, fresh
1 small onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400 g chopped tomatoes
1 -2 teaspoon harissa
150 g raw peeled prawns
1 small bunch coriander leaves

Steps:

  • Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes.
  • Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
  • Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
  • Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.

Nutrition Facts : Calories 336.2, Fat 3, SaturatedFat 0.6, Cholesterol 97.5, Sodium 588.2, Carbohydrate 55.5, Fiber 5.7, Sugar 8.4, Protein 21.7

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Top Asked Questions

How do you cook Harissa in a pan?
Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute. Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let the flavors meld.
How do you cook shrimp with couscous?
Stir in shrimp and cover. Cook until pink and cooked through, for about two minutes. Uncover the couscous and fluff with a fork. Scatter the mint over the shrimp and chickpeas and serve on top of the couscous with the lemon on the side.
How to cook couscous in one pot?
One Pot Couscous with Shrimp and Peas – A simple dish made in 30 minutes from start to finish, featuring everyday ingredients but full of incredible flavor. Season shrimp with cumin, smoked paprika, salt and pepper and toss. Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink.
What is harissa and what does it taste like?
What is harissa? Harissa is a spicy North African red pepper sauce or paste made of red bell peppers, red chili pepper, garlic, olive oil, and salt and usually has other spices like cumin, caraway, and coriander too. Harissa has many different uses. It’s great to add to couscous or stews or used as a condiment or marinade for meat.

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