Harissa Prawns with Couscous and Courgette

Make harissa prawns with couscous and courgette, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
130 g Cooked couscous (Cooked weight.)
120 g Courgette
100 g Cherry tomatoes
2 tsp (12 g) Harissa paste (Pastes vary from mild to alarming. Start with one teaspoon if you have not met the jar before.)
4 g Olive oil
Juice of half a lemon Lemon juice
A handful, torn Fresh mint
Ingredient notes on the recipe page.

METHOD
1. Cut the courgette into 1 cm half-moons and fry it in the oil over a high heat for four minutes until it browns in patches.
2. Add the tomatoes and cook for two minutes until they start to split, then the prawns and harissa. Toss for two minutes until the prawns are pink through.
3. Fork the lemon juice and a pinch of salt through the couscous, tip the pan over it and finish with the mint.

Contains gluten cereals and crustaceans.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/harissa-prawns-couscous-courgette

AI-generated images illustrating the recipe.

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