Cookwith

Name: Grilled Harissa Shrimp Skewers with Herbed Couscous & Yogurt-Tahini Sauce
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 large shrimp, peeled and deveined; 1 tablespoon harissa paste; 1 clove garlic, finely minced; 1/2 lemon, zested and juiced; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup couscous; 1/2 cup boiling water; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 1 scallion, thinly sliced; 1/4 cup plain Greek yogurt; 1 tablespoon tahini; 1 teaspoon lemon juice; 1/2 teaspoon honey; 1/2 teaspoon ground cumin; Pinch of salt; Lemon wedges, for serving

Grilled Harissa Shrimp Skewers with Herbed Couscous & Yogurt-Tahini Sauce

CrushedLemon1034

This Grilled Harissa Shrimp Skewer dish brings a sun-kissed blend of North African and Mediterranean inspiration to your weeknight table. Fiery harissa and garlic coat tender shrimp, quickly caramelized on the grill for a smoky, spicy bite. The fluffy couscous, brightened with loads of mint, parsley, and scallion, soaks up the juices and balances the heat. A cooling, creamy yogurt-tahini sauce offers tang and depth, while fresh lemon ties everything together. It’s an aromatic, colorful plate that feels both breezy and bold—a perfect single-serving taste of summer.

Ingredients

Instructions

In a bowl, combine harissa paste, minced garlic, lemon zest, half the lemon juice, olive oil, salt, and pepper. Add shrimp and toss to coat. Marinate for 10 minutes.
Meanwhile, place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let stand for 5 minutes. Fluff with a fork.
Stir parsley, mint, scallion, and a pinch of salt into the couscous. Set aside.
For the sauce, whisk together Greek yogurt, tahini, remaining lemon juice, honey, cumin, and a pinch of salt until smooth. Add a splash of water if needed to thin.
Thread shrimp onto skewers. Grill over high heat (outdoor grill or grill pan) for 2-3 minutes per side, until charred and just cooked through.
To serve, spoon herbed couscous onto a plate, top with grilled shrimp skewers, and drizzle generously with yogurt-tahini sauce. Garnish with lemon wedges.