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Middle Eastern Recipes

Honey Harissa King Prawns and Spinach

Honey Harissa King Prawns and Spinach

Honey Harissa King Prawns and Spinach

with Greek Style Cheese and Couscous Salad

Recipe Development TeamPublished on June 12, 2024

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Looking for a super quick and tasty midweek dinner option? Try cooking up our Honey Harissa King Prawns and Spinach in just 15 minutes for a delicious and speedy meal.

Tags:

High Protein

•Pescatarian

•Spicy

Allergens:

Crustaceans

•Cereals containing gluten

•Celery

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

225 grams

King Prawns

(Contains: Crustaceans)

120 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

10 grams

Vegetable Stock Paste

(Contains: Celery)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Harissa Paste

(Contains: Sulphites)

30 grams

Tomato Puree

15 grams

Honey

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

1 tsp

Sugar

1 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2148 kJ

Energy (kcal)513 kcal

Fat19 g

of which saturates5.2 g

Carbohydrate56.7 g

of which sugars14.5 g

Dietary Fibre4.3 g

Protein26.7 g

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Bowl

•Cling Film

Instructions

Get Frying

1

Boil a half-full kettle. Drain the prawns.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the prawns, 4-5 mins.
Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

Cook Couscous

2

Meanwhile, put the couscous in a bowl.
Pour in the boiled water (see pantry), stir in half the veg stock paste.
Cover tightly with cling film. Set aside for 10 mins.

Flavour Time

3

In another bowl, combine the cider vinegar, sugar and olive oil (see pantry for both).
Season with salt and pepper.
Add the harissa (add less if you'd prefer things milder), remaining veg stock paste, tomato puree, honey and water (see pantry) to the prawns. TIP: Put hardened honey into hot water for 1 min.
Simmer, 2-3 mins.
Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.

Dinner's Ready!

4

Fluff up the couscous and stir in the dressing. Share between your bowls.
Top with the harissa prawns and spinach.
Crumble over the cheese.

Enjoy!

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