Go Back
Print
Harissa Honey Glazed Shrimp Skewers

Harissa Honey Glazed Shrimp Skewers with Israeli Couscous and Stone Fruit

Learn how to make delicious Harissa Honey Glazed Shrimp Skewers on the grill and pair them with a light and refreshing Israeli couscous salad that includes mint, cucumber, plums and cherries. 

Course Main Course
Cuisine American, Israeli, Middle Eastern
Keyword grilled shrimp skewers, how to grill shrimp, shrimp skewers recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 459 kcal
Author Denisse

Ingredients

FOR THE COUSCOUS:

  • 1 tablespoon olive oil
  • 1 ½ cups Israeli couscous
  • 2 ¼ cups vegetable broth
  • ½ teaspoon salt
  • zest and juice of 1 lime
  • ¼ cup fresh mint leaves
  • 2 plums thinly sliced
  • ½ cup cherries halved and pitted
  • 1 Persian cucumber thinly sliced

FOR THE SHRIMP SKEWERS:

  • 2 teaspoons ground harissa or harissa paste
  • 3 tablespoons honey
  • 1 clove garlic minced
  • zest and juice of 1 lime
  • ¼ cup sunflower seed oil
  • 1 pound large peeled and deveined shrimp
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Extra lime wedges for serving

Instructions

  1. In a medium saucepan, heat olive oil over medium heat. Add couscous and toast for 2-3 minutes. Add broth and salt and bring to a boil. Reduce heat to a simmer, and cook, covered, until water is absorbed, about 10 minutes. Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork, transfer to a bowl and let cool completely.
  2. When cool, stir in lime zest, lime juice, mint, plums and cherries. Taste and season with more salt if necessary
  3. In a medium bowl whisk together harissa, honey, garlic, lime zest, lime juice and oil. Add shrimp, salt and pepper and toss thoroughly to combine. Thread onto skewers that have been soaked for at least 30 minutes.
  4. Grill over medium heat for about 2 minutes per side. Serve over a bed of couscous with additional lime wedges.