Roasted shrimp and eggplant with mint couscous and spicy green harissa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted shrimp and eggplant with mint couscous and spicy green harissa

Dairy-Free, Soy-Free

2 Servings, 730 Calories/Serving

30–45 Minutes

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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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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
  • Sun Basket baharat blend (baharat - coriander - cumin)
  • 4 or 5 sprigs organic fresh mint
  • Sun Basket spicy green harissa (EVOO - fresh parsley - fresh lemon juice - fresh cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)

Nutrition per serving

Calories: 730, Protein: 30g (60% DV), Fiber: 14g (56% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 5g, Saturated Fat: 6g (30% DV), Cholesterol: 180mg (60% DV), Sodium: 1060mg (44% DV), Carbohydrates: 63g (21% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the couscous

Heat the oven to 425°F.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a medium sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the couscous and ¾ cup [1½ cups] water and bring to a boil, then remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork and cover to keep warm.
While the couscous cooks, prepare the eggplant and shrimp.

2

Prep and roast the eggplant and shrimp

  • Remove the stem from the eggplant; cut the eggplant into 2-inch pieces.
  • Peel the onion and cut into ½-inch-thick slices.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
On one end of a sheet pan [on 1 sheet pan], toss the eggplant and onion with the baharat blend and 1 tablespoon [2 TBL] oil; season with salt and pepper and spread in an even layer. Roast until the vegetables start to soften, 10 to 12 minutes.
Remove the pan from the oven and stir the vegetables. On the other end of the sheet pan [on a 2nd sheet pan], carefully toss the shrimp with 1 to 2 teaspoons oil; season lightly with salt and pepper and spread in an even layer. Return the pan [both pans] to the oven and roast, turning the shrimp once halfway through, until the vegetables are tender and the shrimp are firm and cooked through, 6 to 8 minutes for regular shrimp, 8 to 10 minutes for jumbo shrimp.
While the vegetables and shrimp roast, finish the couscous.

3

Finish the couscous

  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the pot with the couscous, stir in the mint and season lightly to taste with salt and pepper.

Serve

Transfer the couscous to individual bowls and top with the vegetables and shrimp. Drizzle with as much spicy green harissa as you like and serve any remaining harissa on the side.
Kids Can!
  • Press the garlic (if you have a press)
  • Measure the water for the couscous.
  • Toss the vegetables with oil and seasonings.
  • Strip the mint leaves.