• 150g giant couscous
  • olive oil
  • 2 shallots, halved and sliced
  • 1 tbsp harissa
  • 150g baby plum tomatoes,  halved lengthways
  • 400ml chicken stock
  • 1 tbsp tomato purée
  • 200g skinless, boneless cod or other firm white fish, cut into chunks
  • 150g raw peeled prawns
  • ½ lemon, zested and juiced
  • a handful flat-leaf parsley, chopped


  • STEP 1

    Cook the giant couscous following packet instructions.

  • STEP 2

    Heat 1 tbsp oil in a pan and fry the shallots until soft, then stir in the harissa and cook for a further minute. Add the tomatoes, stock, tomato purée and simmer for 5 minutes. Add the fish and prawns, cover and cook for 4-5 minutes until just cooked through. Stir in the lemon zest and juice.

  • STEP 3

    Spoon the couscous into bowls, ladle over the fish broth and finish with parsley.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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