Harissa Prawn and Courgette Couscous Bowl
Ingredients
- 400 g raw king prawns, peeled
- 3 courgette
- 3 tbsp harissa paste
- 250 g cherry tomatoes
- 2 garlic cloves
- 300 g couscous
- 1 lemon
- 3 tbsp olive oil
- 20 g fresh coriander
Nutrition (per serving)
- Calories
- 513 kcal
- Protein
- 29.8 g
- Carbohydrate
- 61.5 g
- of which sugars
- 6.2 g
- Fat
- 12.9 g
- of which saturates
- 2 g
- Fibre
- 7.8 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
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
Divide the couscous between bowls, top with the prawn and vegetable mixture, squeeze over the lemon juice and scatter with fresh coriander.
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