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Super Quick Harissa Prawn and Chickpea Tagine

with Steamed Couscous and Toasted Flaked Almonds
4.0(374)
Emma Blanchet
Emma BlanchetUpdated on February 24, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
586 kcal
Protein
: 
28.7g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Almonds
  • Nuts
  • Soya
  • May contain traces of allergens
  • Pecan Nuts
  • Sesame
  • Hazelnuts
  • Pistachio nuts
  • Cashew nuts
  • Nuts
  • Almonds
  • Peanut
  • Macadamia Nuts
  • Brazil nuts
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.
serving amount

120 grams

Couscous

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

20 grams

Vegetable Stock Paste

1 unit(s)

Bell Pepper

1 carton(s)

Chickpeas

150 grams

King Prawns

(Contains: Crustaceans)

1 sachet(s)

Ground Cinnamon

50 grams

Harissa Paste

1 carton(s)

Tomato Passata

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp

Sugar

75 milliliter(s)

Water for the Sauce

Energy (kJ)2451 kJ
Energy (kcal)586 kcal
Fat16.9 g
of which saturates1.9 g
Carbohydrate73.4 g
of which sugars15.8 g
Dietary Fibre14.2 g
Protein28.7 g
Salt4.3 g
Potassium231.7 mg
Calcium7.8 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Instructions and Tips

1
  • Pour the water for the couscous (see pantry for amount) and half the vegetable stock paste into a saucepan and bring to the boil. 
  • When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.
  • Leave to the side for 8-10 mins or until ready to serve.
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Drain the chickpeas in a sieve.
2
  • Heat a drizzle of oil in a large frying pan on medium-high heat. 
  • Once the oil is hot, add the pepper and fry until softened, 4-5 mins. 
  • Meanwhile, drain the prawns.
3
  • Add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
  • Add the chickpeas, cinnamon, harissa paste (add less if you'd prefer things milder, passata, sugar and water (see pantry for both) along with the remaining vegetable stock paste.
  • Stir and bring to the boil, reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
4
  • Once the prawns are cooked and the sauce has thickened, add the spinach and cook until piping hot, 1-2 mins.
  • When everything's ready, share the couscous and prawns between serving bowls. 
  • Sprinkle over the flaked almonds to finish.

Enjoy!

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