Super Quick Harissa Prawn and Chickpea Tagine
with Steamed Couscous and Toasted Flaked Almonds
Calories
:
586 kcalProtein
:
28.7g proteinTotal
:
15 minutesDifficulty
:
Easy Calorie Smart
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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutritional information
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.
Utensils
•Sieve
•Medium Saucepan
•Lid
•Large Frying Pan
Instructions
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!
