Grilled scampi with harissa marinade and mint yogurt

Ingredients

• 500 g rauwe scampi's gepeld en ontdarmd
• 2 tl harissa
• 4 el olijfolie
• 1 citroensap + rasp
• 2 teentjes knoflook geperst
• 1/2 tl zeezout
• 200 g couscous
• 200 ml kokend water of groentenbouillon
• 150 g yoghurt
• 1 handvol verse munt fijngesneden
• 2 tomaten in blokjes
• 1/2 komkommer in blokjes
• 1 handvol verse koriander
• 1 partje citroen per bord

Cook Time

1. 1
   Marinating the scampi: Mix 2 tsp harissa spice mix bio, 4 tbsp olive oil, 1 lemon, juice and zest and 2 cloves garlic, minced in a bowl until a smooth marinade forms. Add 500 g raw scampi, peeled and deveined, stir well and let marinate for 15 to 30 minutes at room temperature. Not longer: lemon juice begins to denature the protein in the scampi with prolonged contact.
2. 2
   Preparing the couscous: Place 200 g couscous in a heat-resistant bowl. Pour 250 ml boiling water or vegetable broth over it, add a pinch of sea salt, stir briefly and cover with a plate or lid. Let stand for 5 minutes without stirring. Then fluff with a fork.
3. 3
   Preparing the mint yogurt: Mix 150 g yogurt (or coconut yogurt) with 1 handful fresh mint, finely chopped and a pinch of salt in a small bowl. The mint yogurt serves as a fresh counterbalance to the spicy harissa: cool and creamy versus warm and sharp. Grilling the scampi: Heat a grill pan or frying pan over high heat until glowing hot. Add the marinated scampi in a single layer, without stacking them on top of each other. Grill 2 to 3 minutes per side until they turn pink-orange and curl slightly. Remove immediately from the heat: scampi become rubbery if they stay on the heat too long.
4. 4
   Plating and serving: Divide the couscous over four plates. Place the grilled scampi alongside or on top. Add 2 tomatoes, diced and 0.5 cucumber, diced as a fresh salad. Drizzle mint yogurt over the plate and garnish with 1 handful fresh cilantro, for garnish and 1 lemon wedge per plate, for garnish. Serve immediately.