Ingredients

Ingredients

• 10 oz Shrimp
• 1/2 c Yellow Couscous
• 6 oz Carrots
• 2 Garlic
• 1 tbsp Red Harissa Paste
• 2 tbsp Tomato Paste
• 1 oz Green Olives
• 1 tsp Preserved Lemon Purée
• 2 tbsp Dried Currants
• 1/4 c Labneh Cheese
• 1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Instructions

Instructions

1

Prepare the ingredients:

Wash, dry, and peel the carrots; grate on the large side of a box grater. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel and roughly chop 2 cloves of garlic.

2

Cook & finish the couscous:

In a small pot, combine the couscous, currants, and 1/2 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the grated carrots, chopped olives, lemon purée, and a drizzle of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

3

Cook the shrimp & make the sauce:

While the couscous cooks, pat the shrimp dry with paper towels. Remove and discard the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, tomato paste, and harissa paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4

Serve your dish:

Serve the cooked shrimp and sauce over the finished couscous. Top with as much of the za’atar as you’d like and the labneh. Enjoy!