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...
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
