Roasted Shrimp and Eggplant with Mint Couscous and Spicy Green Harissa
This light but satisfying sheet pan supper is inspired by the flavors of North Africa. The couscous steams quickly while the rest of the meal roasts in the oven.
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Paper towel
- Plate
- Saucepan
- Stove
- Spoon
Ingredients
- 1 or 2 cloves organic peeled fresh garlic
- ½ cup whole wheat couscous
- 1 organic Asian or other eggplant
- 1 organic yellow onion
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- Sunbasket baharat blend (baharat - coriander - cumin)
- 4 or 5 sprigs organic fresh mint
- Sunbasket spicy green harissa (EVOO - fresh parsley - fresh lemon juice - fresh cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)
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