Smart Harissa-Honey Sheet Pan Shrimp
with Broccoli and Couscous Pilaf
Tags:
Calorie Smart
•Spicy
Allergens:
Shrimp
•Wheat
•Almonds
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Shrimp
(Contains Shrimp)
7 g
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
3 unit(s)
Honey
½ cup
Couscous
(Contains Wheat)
7 g
Parsley
227 g
Broccoli
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Red Onion
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
Nutrition Values
Calories600 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate52 g
Sugar24 g
Dietary Fiber8 g
Protein35 g
Cholesterol205 mg
Sodium1870 mg
Trans Fat0.4 g
Potassium900 mg
Calcium250 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Cut broccoli into bite-sized pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Add half the Harissa Spice Blend and honey to a small bowl. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, remaining the Harissa Spice Blend and 2 tsp oil (dbl for 4 ppl) to a medium bowl.
- Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to combine.
2
- Add broccoli, onion and 1 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with 1/4 garlic salt (dbl for 4 ppl) and pepper, then toss to combine/coat.
- Roast in the middle of the oven until softened, 6-7 min.
3
- Heat a medium pot over medium heat.
- When hot, add almonds to the dry pot. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
4
- Add 1/3 cup water and 1/8 tsp garlic salt (dbl both for 4 ppl) to the same pot. Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
5
- Meanwhile, flip veggies, then add shrimp on top.
- Roast, in the middle of the oven, until veggies are tender and shrimp is cooked through, 6-7 min.** (DQ: Time check on shrimp!)
6
- Once couscous is done, stir in 1 tbsp butter (dbl for 4 ppl) until melted.
- Add almonds and parsley.
- Divide couscous between plates.
- Top with veggies and shrimp.
- Drizzle over Harissa honey.
- Sprinkle over feta.
