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Harissa shrimp with chickpeas and lemon couscous

This one-skillet dish made with harissa shrimp and chickpeas takes under 30 minutes to make! Served with lemon couscous, you'll love how hearty and easy to make this dish is. 



Lemon Couscous

  • 1 tablespoon (15 ml) olive oil
  • 2 garlic cloves, minced
  • 4 thin slices of lemon
  • Kosher salt and freshly ground black pepper, to season
  • 2 cups (500 ml) boiling water or low sodium chicken stock
  • 1 3/4 cups (265 g) couscous

Harissa Shrimp and Chickpeas

  • 1 tablespoon (15 ml) olive oil
  • 1 red onion, large dice
  • Kosher salt and feshly ground black pepper, to season
  • 3 garlic cloves, thinly sliced
  • 1 (340 ml) jar roasted red peppers, drained and roughly chopped
  • 2-3 tablespoons (30–45 ml) prepared harissa paste
  • 1 (540 ml) can chickpeas, drained and rinsed
  • 1 lemon, quartered
  • 400 g raw shrimp, peeled or zipper back
  • 1 handful mint leaves, roughly chopped


Lemon Couscous

  1.  Heat the oil in a large skillet over medium heat. Add the garlic and lemon slices and season with salt and pepper. Cook for about one to two minutes or until the garlic is softened and the pith of the lemon peel looks a little translucent.  
  2. Transfer into a large, heatproof bowl with boiling water or broth and couscous. Stir and cover with a plate for five to 10 minutes. Keep warm for serving. 

Chickpeas and Shrimp 

  1. Return the skillet to medium heat. Add the oil and onion and season with salt and pepper. Cook until the onion softens and begins to turn lightly golden, for about four minutes. 
  2. Add the garlic and cook for one minute. Stir in roasted peppers, harissa (TIP: Harissa paste can be found in many grocery stores, most specialty stores, or online. If you can only find a dry harissa spice blend, simply mix the dry spice with a glug of olive oil into a thick consistency) and chickpeas. Season with more salt, if needed, and cook for five to six minutes.
  3. Make a space on the bottom of the pan and add in the quartered lemon, cut side down, and cook until lightly golden then remove and reserve for serving.
  4. Stir in shrimp and cover. Cook until pink and cooked through, for about two minutes. 


  1. Uncover the couscous and fluff with a fork.
  2. Scatter the mint over the shrimp and chickpeas and serve on top of the couscous with the lemon on the side. Enjoy!

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