One-Pan Shrimp and Pearl Couscous With Harissa

Preparation

1. Step 1

   In a medium bowl, toss shrimp with ¼ teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.

2. Step 2

   In a large, lidded skillet, heat olive oil and butter over medium. Add onion and ½ teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.

3. Step 3

   Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.

4. Step 4

   Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2½ cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)

5. Step 5

   Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.