Harissa Prawns with Couscous and Courgette
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The whole thing lands at 347 kcal because the prawns are 75 kcal per 100 g and the couscous is the only starch. The harissa carries a little oil, which is counted.
Cooked prawns work if raw are not about. Add them for the last minute only, or they turn to rubber.

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