These shrimp skewers feature harissa paste—a Middle Eastern chile pepper paste that’s flavored with garlic, caraway, coriander and cumin. It adds rich flavor to the shrimp and complements the smokiness from the grill. Grilled zucchini combined with couscous and a sweet and tangy dressing featuring preserved lemon rounds out the meal.
Ingredients
1 cup low-sodium chicken broth
½ cup whole-wheat couscous
1 pound raw shrimp (21-25 count), peeled and deveined
2 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt plus 1/4 teaspoon, divided
⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
1 medium zucchini, cut lengthwise into 1/2-inch thick planks
4 tablespoons harissa paste
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 tablespoon finely chopped preserved lemon
1 small shallot, finely chopped
1 teaspoon whole-grain mustard
1 teaspoon honey
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh herbs, such as parsley, dill and/or basil
Directions
Preheat grill to medium-high.
Bring broth to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.
Meanwhile, thread shrimp onto 4 skewers. Pat dry with paper towels. Brush with 1 1/2 teaspoons oil and sprinkle with 1/8 teaspoon each salt and pepper. Brush zucchini with 1 1/2 teaspoons oil.
Oil the grill rack. Grill the shrimp skewers for 2 minutes. Flip and brush with half the harissa. Flip and brush again with the remaining harissa. Continue grilling until the shrimp are firm and cooked through, about 2 minutes more. Grill the zucchini until lightly browned and tender, about 2 minutes per side. Transfer the zucchini to a clean cutting board and chop.
Whisk lemon zest and juice, preserved lemon, shallot, mustard and honey with the remaining 1 tablespoon oil and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the couscous, zucchini, pine nuts and herbs; toss to coat. Serve with the shrimp.
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