Mediterranean Shrimp & Pearl Couscous with Harissa-Mint Vinaigrette

Ingredients

• 0.5 cup Pearl Couscous
• 1 cup Low-Sodium Vegetable Broth
• 8 ounces Large Shrimp
• 1 medium Zucchini
• 1 cup Cherry Tomatoes
• 2 cups Fresh Spinach
• 2 cloves Garlic
• 3 tablespoons Extra Virgin Olive Oil
• 0.5 medium Lemon
• 1 teaspoon Harissa Paste
• 2 tablespoons Fresh Mint
• 0.25 teaspoon Black Pepper
• 1 tablespoon Toasted Pine Nuts

Instructions

1. Cook the Pearl Couscous: In a small saucepan, bring the low-sodium vegetable broth to a boil. Add the pearl couscous, reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and couscous is tender. Fluff with a fork and set aside.
2. Prepare the Vinaigrette: While the couscous cooks, in a small bowl, whisk together 1 tablespoon of olive oil, the lemon juice, harissa paste, and chopped fresh mint. Season with a pinch of black pepper. Set aside.
3. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced zucchini and cherry tomatoes, and sauté for 3-4 minutes until slightly tender-crisp. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the fresh spinach and cook until just wilted (about 1 minute). Transfer the vegetables to a plate.
4. Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Season with a pinch of black pepper.
5. Assemble the Bowls: Divide the cooked pearl couscous between two serving bowls. Top with the sautéed vegetables and the cooked shrimp. Drizzle generously with the harissa-mint vinaigrette. Garnish with toasted pine nuts, if using, and serve immediately.

Nutrition (per serving)