Crispy Honey-Harissa Shrimp, Lemon Couscous, and Feta

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

Lemon Couscous

• 250 ml (1 cup) couscous
• 15 ml (1 tablespoon) butter
• Zest of 1 lemon
• 250 ml (1 cup) boiling water
• Salt and pepper to taste

Crispy Shrimp

• 24 shrimp (size 31/40 or larger), peeled, tails left on
• 125 ml (1/2 cup) flour
• 2 eggs, beaten
• 250 ml (1 cup) Panko breadcrumbs
• Salt and pepper to taste
• Oil for frying

Honey-Harissa Sauce

• 60 ml (1 tablespoon) honey
• 5 ml (1 teaspoon) harissa or more
• 1 clove garlic, minced
• 500 ml (2 cups) coconut milk
• 15 ml (1 tablespoon) concentrated vegetable broth

Toppings

• 1/2 red bell pepper, cut into thin julienne strips
• 1/4 red onion, finely sliced
• 100 g feta cheese, crumbled

Preparation

1. Preheat the oil in the deep fryer to 180 °C (350 °F)
2. In a bowl containing the couscous, add the butter, lemon zest, salt, and pepper.
3. Pour in the boiling water, cover with plastic wrap, and let the couscous soak for 5 minutes.
4. Remove the plastic wrap and fluff the couscous with a fork. Check the seasoning.
5. Meanwhile, season the shrimp with salt and pepper.
6. Coat the shrimp, one by one, in flour, then beaten eggs, and finally Panko breadcrumbs.
7. Place the shrimp in the oil in the deep fryer and cook for about 3 minutes, until they are golden brown and crispy. Remove, drain, and set aside.
8. In a saucepan, combine the honey, harissa, garlic, coconut milk, and concentrated vegetable broth.
9. Heat over medium heat for a few minutes, stirring constantly, until the sauce is smooth and slightly syrupy.
10. Divide the couscous and the crispy shrimp among the plates, then drizzle with the honey-harissa sauce.
11. Garnish with julienned red bell pepper, red onion, and crumbled feta.