Garlic Shrimp with Harissa Couscous

• 180 g, patted dry — Raw peeled and deveined shrimp
• 70 g dry — Dry whole-wheat couscous
• 60 g — Canned chickpeas, drained and rinsed
• 80 g, sliced — Jarred roasted red pepper, drained
• 40 g — Raw baby spinach
• 15 g — Prepared harissa paste
• 5 g, grated — Raw garlic
• 15 g — Fresh lemon juice
• 7 g, divided — Extra-virgin olive oil
• 0.7 g, divided — Fine salt

Method

1. 1Steam the couscousPour 105 g boiling water over couscous and half the salt; cover 5 minutes.5 minLook for: Everything is evenly positioned and ready for the next action.
2. 2Fluff thoroughlyFluff thoroughly until the grains are separate and no clumps remain.Look for: Every grain is tender and separate with no water remaining.Safety: Handle boiling water carefully.
3. 3Sear the garlic shrimpHeat 4 g oil over medium-high. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook shrimpCook shrimp and garlic 2 minutes per side until opaque and 145°F; transfer cleanly.4 min · 145°FLook for: Shrimp are pink, curled, and juicy.Safety: Cook shrimp to 145°F and avoid cross-contamination.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Build the harissa vegetablesAdd remaining oil, harissa, chickpeas, pepper, and 15 g water; cook 2 minutes, then wilt spinach.2 min 30 secLook for: Harissa coats the vegetables and spinach is just wilted.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
7. 7Prepare the serving area — part 2Set out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Finish the couscousFold couscous and shrimp through the pan, add lemon and remaining salt, and serve immediately.45 secLook for: The couscous is evenly red-gold and shrimp remain juicy.Safety: Use clean equipment and refrigerate perishable ingredients promptly.