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Cal Smart Harissa-Spiced Shrimp
with Jewelled Couscous
You'll find big, bold flavours in this light, jewelled couscous. Our Harissa Spice Blend and savoury garlic puree make a delicious pairing for delicate shrimp.
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Ingredients: Shrimp • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Spinach • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Dried cranberries (cranberries, sugar, sunflower oil) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
½ cup
Couscous
(Contains Wheat)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
7 g
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
7 g
Parsley
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
56 g
Baby Spinach
1 unit(s)
Shallot
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then finely chop shallot.
- Over a small bowl, drain olives, reserving olive brine.
- Cut or tear olives in half.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Roughly chop parsley.
- To a large bowl, add olives, dried cranberries, parsley and lemon juice. Season with salt and pepper, then stir to combine.
- Line a baking sheet with parchment.
- To another small bowl, add garlic puree, Harissa Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with pepper, then stir to combine.
- Using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels.
- To a medium bowl, add shrimp and Harissa mixture. Season with salt and pepper, then toss to coat.
- Add shrimp to prepared sheet.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Add 1/2 cup (1 cup) water, broth concentrate and reserved olive brine. Bring to a boil over high heat.
- Once boiling, stir in couscous, then remove the pot from heat. Cover and let stand for 5 min.
- Fluff couscous with a fork.
- Add couscous, lemon zest and spinach to the bowl with dressing, then toss to combine.
- Divide jewelled couscous between plates.
- Top with shrimp.
- Squeeze a lemon wedge over top, if you like.
If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. To a medium bowl, add shrimp and Harissa mixture. Season with salt and pepper, then toss to coat. Add shrimp to prepared sheet.
Bake in the middle of the oven until shrimp is cooked through, 8-12 min.**
Top plates with shrimp.