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Lemon Harissa Shrimp & Israeli Couscous

Serves: 2
Prep time: 10 mins
Cook time: 15-20 mins
Ingredients
Preparation
  • 1 package Sea Cuisine Lemon Harissa Shrimp
  • 1 tbsp Olive Oil
  • 1 cup Israeli Couscous
  • 1 1/2 cup Water
  • 1 tsp Kosher Salt
  • 1 cup Cherry Tomato, sliced in half
  • 1/2 cup Avocado, diced
  • 1/2 cup Baby Bell Peppers, sliced
  • 1 ea Lime, wedge
  1. Prepare the Harissa Shrimp according to the package instructions.
  2. Preheat a non-stick skillet over a medium-high setting. Add the olive oil and the couscous and sauté for approximately 2 minutes, until the couscous is lightly toasted. Add the water and salt to the pan and then simmer until the water is absorbed and the couscous is tender.
  3. If desired, char the baby bell peppers lightly over an open flame on the stove top. Cool slightly and slice.
  4. Divide the Israeli Couscous equally between two bowls. Top with the fully cooked Harissa Shrimp. Divide the remaining ingredients in half and artfully arrange around the bowl. Garnish with lime wedges.

Lemon Harissa Shrimp