Prawn and harissa stew with couscous
Serves 2
A little effort
Total time:
Smoky harissa puts an imaginative spin on this otherwise quick and simple midweek supper. You could serve this with rice if you're not keen on couscous.
Skip to ingredients
- 100g couscous
- for frying olive oil
- fresh chicken stockmade up to 200ml
- 1 small onionsliced
- 2 cloves garliccrushed
- 1 tsp ground cumin
- 400g tin chopped tomatoes
- 1-2 tsp harissa
- 150g raw peeled prawns
- leaves from a small bunch coriander
Nutrition: per serving
- kcal337
- fat11.5g
- saturates3g
- carbs39.4g
- protein21.6g
Method
step 1
Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes. Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender. Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well. Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.