Harissa King Prawns on Cranberry Bulgur
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Harissa King Prawns on Cranberry Bulgur

Harissa King Prawns on Cranberry Bulgur

with Spinach and Baby Leaf Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa King Prawns on Cranberry Bulgur in just 20-25 minutes for a delicious and speedy meal.

Calorie Smart
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

30 grams

Dried Cranberries

225 grams

King Prawns

(Contains Crustaceans)

2 unit(s)

Garlic Clove

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

40 grams

Baby Spinach

20 grams

Baby Leaf Mix

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

½ tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)1919 kJ
Energy (kcal)459 kcal
Fat12.3 g
of which saturates1.4 g
Carbohydrate66 g
of which sugars16.2 g
Protein22.8 g
Salt3.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Large Bowl
Garlic Press


Get Started

a) Pour the water for the bulgur (see pantry for amount) into a large saucepan.

b) Stir in the veg stock paste (15g/20g/30g - you'll use the rest later) and bring to the boil.

c) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Stir the cranberries into the bulgur, pop a lid on the pan and remove from the heat.

d) Leave to the side for 12-15 mins or until ready to serve.

Fry the Prawns

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

Make the Dressing

a) While the prawns cook, peel and grate the garlic (or use a garlic press).

b) In a large bowl, combine the red wine vinegar, olive oil for the dressing (see pantry for amount) and a good pinch of sugar (if you'd like).

c) Season with salt and pepper. Leave your dressing aside for now.

Build the Flavour

a) Stir the garlic, tomato puree and harissa paste (add less if you'd prefer things milder) into the prawns and cook until fragrant, 1 min.

b) Pour in the water for the sauce (see pantry for amount) and the remaining veg stock paste. Add a pinch of sugar (if you'd like).

c) Stir and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

Final Touches

a) Once thickened, stir the spinach into the prawn pan a handful at a time until wilted and piping hot, 1-2 mins.

b) When ready, fluff up the bulgur with a fork. Spoon half of the dressing over the bulgur and stir through.

c) Toss the baby leaves through the remaining dressing. TIP: Don't add the leaves too early or they'll go soggy.


a) Share the cranberry bulgur between your bowls.

b) Spoon the harissa prawns and spinach over the top. 

c) Serve the dressed baby leaf salad alongside.