Harissa shrimp and chickpeas | The Good Stuff with Mary Berg

harissa paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less sugar.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Canned beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly cooking oil.

Start by preparing the couscous. In a pan over medium heat, add 2 teaspoons of olive oil and cook 2 minced garlic cloves until fragrant.

Add 4 thin slices of lemon to the pan and cook them down.

Pour in 2 cups of warm vegetable broth and bring to a boil.

Once boiling, add 1 and 3/4 cups of couscous to the pan, stirring to combine.

Cover the pan, turn off the heat, and let it sit for about 4 minutes to steam.

In another pan over medium heat, add 1 tablespoon of olive oil.

Add a diced red onion to the pan, season with salt and pepper, and cook for 4-5 minutes until softened.

Add 3 sliced garlic cloves to the onion and cook for about 1 minute to bloom the flavors.

Add a jar of drained roasted red peppers to the pan and stir to combine.

Add 2 to 3 tablespoons of harissa paste to the pan and stir well.

Add a can of drained and rinsed chickpeas to the mixture and cook for 5-6 minutes until heated through.

Cut a lemon into quarters and place them cut-side down into the pan to sear and add flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens