Name: Harissa-Grilled Shrimp & Israeli Couscous Salad with Pomegranate and Preserved Lemon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: North African / Mediterranean
Ingredients: 340 g Israeli (pearl) couscous, dry; 600 ml Low-sodium chicken or vegetable stock (or water) for cooking couscous; 480 g Large shrimp, peeled and deveined, harissa-marinated; 60 ml Extra-virgin olive oil (for dressing and grilling); 30 ml Fresh lemon juice (for dressing); 2 cloves Garlic, minced (for dressing); 120 g Pomegranate seeds (arils); 4 tsp Preserved lemon, finely chopped; 120 g Cucumber, diced; 120 g Roasted red pepper, diced (jarred or freshly roasted); 2 tbsp Fresh parsley, chopped; 2 tbsp Fresh mint, chopped; 1 tbsp Extra olive oil to brush shrimp (optional)

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