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Harissa Spiced King Prawns

Harissa Spiced King Prawns

New | Three Steps | Ready in 10
4.5(326)
Recipe Development Team
Recipe Development TeamUpdated on February 06, 2026
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Calories
: 
592 kcal
Protein
: 
33g protein
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100

Moroccan Medley Couscous

1

Red Onion

1

Dill

½

Lemon

1

Chickpeas

125

Baby Plum Tomatoes

180

King Prawns

50

Harissa Paste

75

Greek Style Natural Yoghurt

(Contains: Milk)

1

Dukkah Mix

Not included in your delivery

160

Water for the Couscous

Energy (kcal)592 kcal
Energy (kJ)2477 kJ
Fat22 g
of which saturates4 g
Carbohydrate61 g
of which sugars17 g
Protein33 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Chopping Board
•Sieve
•Knife

Instructions

PDF
Couscous and Prep
1

Fill and boil your kettle. Put the couscous in a bowl. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film. Leave to the side for 5 mins or until ready to serve. Meanwhile, halve, peel and thinly slice the red onion. Roughly chop the dill (stalks and all). Halve the lemon. Drain and rinse the chickpeas.

Cook
2

Heat a splash of oil in a large frying pan over high heat. When hot, add the red onion, tomatoes and chickpeas. Cook for 2 mins. Add the prawns and cook for another 2 mins. Add the harissa paste, lower the heat to medium and stir to coat the ingredients. Bubble for an extra 2-3 mins until the prawns are cooked through, then remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Serve
3

Fluff up the couscous and stir through half the dill and a squeeze of lemon. Cut the remaining lemon half into wedges. Share between your bowls and top with the prawn mixture. Finish with a dollop of yoghurt, the remaining dill, the dukkah and a lemon wedge.

4
5
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