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Ingredients
- couscous 100g
- olive oil for frying
- chicken stock fresh, made up to 200ml
- onion 1 small, sliced
- garlic 2 cloves, crushed
- ground cumin 1 tsp
- chopped tomatoes 400g tin
- harissa 1-2 tsp
- raw peeled prawns 150g
- coriander leaves from a small bunch
Method
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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.
Nutritional Information
- Kcals 337
- Carbs 39.4g
- Protein 21.6g
- Fat 11.5g
- Saturates 3g
