Prawn and harissa stew with couscous

  • serves 2
  • Easy

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.



  • 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


  • 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