Harissa Spiced King Prawns
New | Three Steps | Ready in 10
Our harissa prawn recipe is everything you want in a mid-week meal: it’s quick, requires minimal washing up, and it’s utterly delicious! Once you’ve tried our spicy harissa paste, you’ll want it again, and again, and again...
1 sachet
Moroccan Medley Couscous
(ContainsGluten, Traces of Egg, Traces of Milk, Sellerie, May contain traces of allergens)160 milliliter(s)
Water for the Couscous
1 unit(s)
Red Onion
1 bunch(es)
Dill
½ unit(s)
Lemon
1 pack(s)
Chickpeas
1 punnet(s)
Baby Plum Tomatoes
180 grams
King Prawns
(ContainsCrustaceans)1 sachet
Rose Harissa Paste
(ContainsSoya)75 pack(s)
Greek Yoghurt
(ContainsMilk)1 pot(s)
Super Dukkah Mix
(ContainsNuts, Celery, Sesame, Peanuts)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.
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.
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.