North African Crispy Lemon-Harissa Shrimp with Couscous
This Moroccan-style seafood riff on Buffalo wings gets dressed up for spring with a pop of fresh mint, parsley, and cilantro. Couscous with baby spinach and ras el hanout—a fragrant North African spice blend of cumin, coriander, ginger, turmeric, cinnamon, black pepper, cayenne, and allspice—take it to the next level.
Recipe - Lyndale Liquor
North African Crispy Lemon-Harissa Shrimp with Couscous
Prep Time20 Minutes
Servings6
Cook Time15 Minutes
Ingredients
2 pkgs (9 oz each) SeaPak Jumbo Butterfly Shrimp
2 cups couscous
1 1/2 tsp salt
1 teaspoon ras el hanout seasoning
6 tablespoons butter, divided
3 cups water
8 cups baby spinach
1/4 cup lemon juice
2 tablespoons harissa
1/4 cup chopped parsley
1/4 cup chopped cilantro
2 tablespoons chopped mint
Directions
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray; arrange shrimp in single layer and bake 15–18 minutes, until hot.
- Meanwhile, in 4- to 5-quart saucepan or Dutch oven, toast couscous, salt, and ras el hanout 3–4 minutes over medium-high heat, stirring constantly, until fragrant. Add 2 tablespoons butter and cook, stirring, until melted. Stir in water and heat to boiling; cover and turn off heat. Let stand 5–6 minutes or until water is absorbed. Uncover and stir in spinach, one handful at a time. Cover and let stand 3–5 minutes, until wilted.
- In large microwavable bowl, place remaining 4 tablespoons butter. Cover with plastic wrap and microwave on High 1–2 minutes, until melted. Stir in lemon juice and harissa. Add cooked shrimp and herbs; toss to coat.
- Spread couscous mixture on large platter. Top with shrimp, and serve.
20 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray; arrange shrimp in single layer and bake 15–18 minutes, until hot.
- Meanwhile, in 4- to 5-quart saucepan or Dutch oven, toast couscous, salt, and ras el hanout 3–4 minutes over medium-high heat, stirring constantly, until fragrant. Add 2 tablespoons butter and cook, stirring, until melted. Stir in water and heat to boiling; cover and turn off heat. Let stand 5–6 minutes or until water is absorbed. Uncover and stir in spinach, one handful at a time. Cover and let stand 3–5 minutes, until wilted.
- In large microwavable bowl, place remaining 4 tablespoons butter. Cover with plastic wrap and microwave on High 1–2 minutes, until melted. Stir in lemon juice and harissa. Add cooked shrimp and herbs; toss to coat.
- Spread couscous mixture on large platter. Top with shrimp, and serve.