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Harissa-Garlic Pearl Couscous and Shrimp
This recipe was inspired by Moroccan crevettes pil pil, a stewy, fragrant shrimp dish that is rich in fruity olive oil. The warm spices, smoky harissa, sweet-tart tomatoes and lots of garlic are a wonderful complement to plump, briny shrimp. Here, to round out the meal, we add pearl couscous. First, we toast the couscous in olive oil to enhance its nutty taste, then simmer it in the fragrant sauce. Be sure to use pearl couscous, also known as Israeli couscous or ptitim. A type of semolina pasta prized for its tender-chewy texture, it is more substantial than regular couscous. Before adding the caraway seeds to the pan, lightly crush them with a mortar and pestle or a heavy skillet.
4
Servings
Don’t skip the step of toasting the caraway seeds, harissa and paprika. This brings out their flavors and lends complexity to the finished dish.
35 minutes
Ingredients
-
1½
pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
-
1
teaspoon plus 1 tablespoon sweet paprika, divided
Directions
-
01In a medium bowl, toss together the shrimp, the 1 teaspoon paprika and ½ teaspoon salt; set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the couscous and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a small bowl; set aside.
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