Harissa Prawn and Courgette Couscous Bowl

Ingredients

• 400 g raw king prawns, peeled
• 3 courgette
• 3 tbsp harissa paste
• 250 g cherry tomatoes
• 2 clove garlic cloves
• 300 g couscous
• 1 lemon
• 3 tbsp olive oil
• 20 g fresh coriander

Method

1. 1

   Toss the prawns with 2 tablespoons of harissa and set aside. Place the couscous in a bowl, pour over 360ml boiling water, cover and leave for 5 minutes. Fluff with a fork.

2. 2

   Heat 2 tablespoons of olive oil in a large frying pan. Slice the courgettes into rounds and fry for 4 minutes until golden. Add the halved cherry tomatoes and crushed garlic and cook for 3 minutes.

3. 3

   Push the vegetables to the side, add the remaining oil and fry the prawns for 2 minutes each side until pink and cooked through. Stir everything together with the remaining harissa.

4. 4

   Divide the couscous between bowls, top with the prawn and vegetable mixture, squeeze over the lemon juice and scatter with fresh coriander.