Couscous
In a small pot, bring the broth, butter, harissa and lemon zest to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Season with salt and pepper. Add the basil. Cover and set aside.
Bowls
Meanwhile, in a large non-stick skillet over high heat, brown the sausages in the oil for 5 minutes or until cooked through. Add the shrimp and cook for 2 to 3 minutes or until lightly browned. Set aside on a plate. Soften the tomatoes and onion for 2 minutes in the leftover cooking fat in the skillet. Season with salt and pepper. Deglaze with ¼ cup (60 ml) of the dressing. Add the olives. Set aside.
In a bowl, combine the arugula with the remaining dressing.
Divide the couscous, arugula, tomato and shrimp mixtures among four bowls. Garnish with hummus and more basil leaves.
Note
Greek basil can be replaced with parsley or chives.
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Directions
Couscous
In a small pot, bring the broth, butter, harissa and lemon zest to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Season with salt and pepper. Add the basil. Cover and set aside.
Bowls
Meanwhile, in a large non-stick skillet over high heat, brown the sausages in the oil for 5 minutes or until cooked through. Add the shrimp and cook for 2 to 3 minutes or until lightly browned. Set aside on a plate. Soften the tomatoes and onion for 2 minutes in the leftover cooking fat in the skillet. Season with salt and pepper. Deglaze with ¼ cup (60 ml) of the dressing. Add the olives. Set aside.
In a bowl, combine the arugula with the remaining dressing.
Divide the couscous, arugula, tomato and shrimp mixtures among four bowls. Garnish with hummus and more basil leaves.
Note
Greek basil can be replaced with parsley or chives.