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., August 2022


Credit: Brittany Conerly

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.


4 skewers

Nutrition Facts

3 oz. shrimp & 3/4 cup couscous
319 calories; protein 28g; carbohydrates 23g; dietary fiber 3g; sugars 5g; added sugar 1g; fat 13g; saturated fat 2g; mono fat 7g; poly fat 3g; cholesterol 183mg; vitamin a iu 259IU; vitamin b3 niacin 1mg; vitamin c 15mg; vitamin e iu 2IU; folate 22mg; vitamin k 37mg; sodium 529mg; calcium 98mg; iron 2mg; magnesium 69mg; phosphorus 307mg; potassium 559mg; zinc 2mg; omega 6 fatty acid 3g; niacin equivalents 1mg.