Spicy Harissa Shrimp with Couscous & Yogurt Sauce
This dish brings together juicy harissa-marinated shrimp with fluffy couscous, roasted vegetables, and a cool, garlicky yogurt sauce. It’s the perfect balance of spicy, tangy, and creamy — Mediterranean comfort with a kick!
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Shrimp:
1 lb (450g) large shrimp, peeled & deveined
1 ½ tbsp harissa paste (adjust to taste)
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
Salt & pepper to taste
Optional: 1/2 tsp smoked paprika for depth
For the Yogurt Sauce:
1 cup plain Greek yogurt
1 tbsp lemon juice
1 garlic clove, grated or minced
1 tbsp olive oil
Salt & pepper to taste
Optional: chopped fresh mint or dill (1 tbsp)
For the Couscous & Vegetables:
1 cup couscous
1 1/4 cups boiling water or vegetable broth
1 tbsp olive oil
1 zucchini, diced
1 bell pepper (any color), diced
1 small red onion, chopped
Salt, pepper, and a pinch of cumin or sumac (optional)
Instructions:
1. Marinate the Shrimp:
In a bowl, mix harissa paste, olive oil, lemon juice, garlic, paprika, salt, and pepper.
Add shrimp, toss to coat, and marinate for 15–20 minutes.
2. Roast the Veggies:
Preheat oven to 425°F (220°C).
Toss zucchini, bell pepper, and onion with olive oil, salt, pepper, and optional cumin.
Roast for 15–18 minutes, tossing halfway, until tender and slightly charred.
3. Make the Couscous:
In a bowl, add couscous and a pinch of salt.
Pour boiling water or broth over it, cover with a lid or plate, and let sit for 5 minutes.
Fluff with a fork add stir in 1 tbsp olive oil.
4. Cook the Shrimp:
In a hot skillet or grill pan, cook shrimp 2–3 minutes per side until pink and lightly charred. Set aside.
5. Mix the Yogurt Sauce:
In a bowl, whisk together Greek yogurt, lemon juice, garlic, olive oil, salt, and herbs if using. Chill until ready to serve.
6. Assemble the Bowls:
Divide couscous between bowls.
Top with roasted vegetables, harissa shrimp, and a big spoonful of yogurt sauce.
Garnish with herbs, lemon wedges, and a drizzle of olive oil or extra harissa if desired.
Notes & Tips:
Harissa paste varies in heat — taste yours first and adjust.
Add chickpeas or feta for more protein and flavor.
Leftover shrimp and couscous are great for wraps or lunch bowls the next day.
Couscous can be replaced with quinoa or bulgur wheat.
❓ Frequently asked questions FAQ:
Q: What is harissa?
A: Harissa is a North African chili paste made from roasted peppers, garlic, spices, and olive oil. It adds smoky heat and depth.
Q: Can I make this dairy-free?
A: Yes! Use a dairy-free yogurt alternative like coconut or almond-based yogurt for the sauce.
Q: Is this dish meal prep friendly?
A: Absolutely! Store components separately and reheat shrimp gently to avoid overcooking.
Q: Can I use frozen shrimp?
A: Yes — just thaw completely and pat dry before marinating.
Nutritional Information
Calories: 460
Protein: 32g
Fat: 18g
Carbs: 38g
Fiber: 5g
Sugar: 6g
Sodium: 570mg