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Harissa Spiced King Prawns

Harissa Spiced King Prawns

New | Three Steps | Ready in 10

Extra Rapid
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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...

Allergens:Cereals containing GlutenCrustaceansMilkNutsCelerySesamePeanuts

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 conflict 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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Moroccan Medley Couscous

(ContainsCereals containing Gluten)

1 unit(s)

Red Onion

1 bunch(es)


½ unit(s)


1 pack(s)


1 punnet(s)

Baby Plum Tomatoes

180 grams

King Prawns


1 sachet

Harissa Paste

75 pack(s)

Greek Style Yoghurt


1 pot(s)

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanuts)

Not included in your delivery

160 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
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
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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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.