Harissa Prawns with Herbed Couscous
Juicy prawns flashed in a hot pan with rose harissa and garlic, spooned over lemony couscous packed with parsley and mint.
Ingredients
- Raw peeled king prawns400 g
- Rose harissa2 tbsp
- Garlic2 cloves
- Olive oil3 tbsp
- Couscous250 g
- Hot vegetable stock300 ml
- Flat-leaf parsley1/2 bunch
- Mint1/2 bunch
- Lemon1 pc
Method
- 01
Put the couscous in a bowl with 1 tbsp of the oil, pour over the hot stock, cover with a plate and leave for 5 minutes.
- 02
Meanwhile, toss the prawns with the harissa, crushed garlic and another 1 tbsp oil.
- 03
Heat the last 1 tbsp oil in a large frying pan over high heat and cook the prawns for 4 minutes, turning once, until pink and opaque all the way through.
- 04
Fluff the couscous with a fork and stir through the chopped herbs and the lemon zest and juice, then season.
- 05
Pile the prawns over the couscous and pour over any spicy juices left in the pan.
Cook with what you have.
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