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Harissa Spiced King Prawns

Harissa Spiced King Prawns

New | Three Steps | Ready in 10

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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...

Tags:Spicy
Allergens:GlutenCrustaceansSoyaMilkNutsCelerySesamePeanuts
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2477 kJ
Energy (kcal)592 kcal
Fat22.0 g
of which saturates4.0 g
Carbohydrate61 g
of which sugars17.0 g
Protein33 g
Salt4.38 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Knife
Sieve
Instructionsarrow up iconarrow up icon
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Couscous and Prep
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
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
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.