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Plump shrimp get bold flavor from simmering in a fragrant sauce of tomato, garlic, and harissa—a flavorful paste made from ground, smoked peppers. A bed of couscous studded with briny olives and sweet currants is perfect for absorbing all the rich sauce, while a cooling dollop of creamy labneh cheese helps temper all the vibrant flavors.

Ethan Mick

with Couscous, Olives, & Currants

Shrimp in Smoky Harissa Sauce

Shrimp

Yellow Couscous

Carrots

Garlic

Red Harissa Paste

Tomato Paste

Green Olives

Preserved Lemon Purée

Dried Currants

Labneh Cheese

Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

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**.

Prepare the ingredients:

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.

Cook & finish the couscous:

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.

Cook the shrimp & make the sauce:

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!

Serve your dish:

Instructions