Prawn and harissa stew with couscous

  • serves 2
  • A little effort

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.


Try this prawn and harissa stew, then check out our vegetarian stew.



  • 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
  • Fat 11.5g
  • Saturates 3g
  • Carbs 39.4g
  • Protein 21.6g