Harissa Prawn Pearl Couscous
Dinner · Tunisian · Ready in 15 min · Serves 2
Prawns in a harissa-butter glaze folded through pearl couscous with lemon. Fifteen minutes to a dinner that looks like effort.
Per serving
- Calories
- 480
- Protein
- 30 g
- Carbs
- 52 g
- Fat
- 15 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron12%
- Vitamin D1%
- B1269%
- Zinc25%
- Magnesium22%
- Omega-335%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Raw prawns
- 140 g Pearl couscous (moghrabieh)
- 1.5 tbsp Harissa paste
- 1 tbsp Olive oil
- 1 whole Lemon
- 3 tbsp Fresh parsley, chopped
- 2 cloves Garlic cloves, minced
- 0.5 tsp Salt
Method
- 1
Boil 140g pearl couscous in salted water over medium-high heat for 9-10 minutes until tender, then drain.
- 2
Heat 1 tbsp olive oil over medium-high heat, cook the minced garlic for 30 seconds, then add 300g raw prawns, 1.5 tbsp harissa paste and the salt for 3-4 minutes, turning once, until pink and opaque.
- 3
Toss the couscous through the pan with the zest and juice of the 1 lemon and 3 tbsp chopped parsley, and serve straight from the pan.
