Lunch

Harissa Prawns with Couscous and Courgette

Name: Harissa Prawns with Couscous and Courgette
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 150 g Raw king prawns, peeled; 130 g Cooked couscous; 120 g Courgette; 100 g Cherry tomatoes; 2 tsp (12 g) Harissa paste; 4 g Olive oil; Juice of half a lemon Lemon juice; A handful, torn Fresh mint

King prawns fried in harissa with courgette and tomatoes, over couscous with lemon and mint. 34 g of protein for 347 kcal.

Calories: 347kcal
Protein: 34g
Fat: 7g
Carbs: 37g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Gluten
Crustaceans

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Harissa Prawns with Couscous and Courgette, plated and ready to serve. — The finished recipe. Harissa Prawns with Couscous and Courgette

Ingredients 1 to 6 for harissa prawns with couscous and courgette arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for harissa prawns with couscous and courgette arranged separately on a dark worktop. — Ingredients 7 to 8. Juice of half a lemon Lemon juice. A handful, torn Fresh mint

Harissa Prawns with Couscous and Courgette, preparation step 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. — Step 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.

Harissa Prawns with Couscous and Courgette, preparation step 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. — Step 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.

The finished harissa prawns with couscous and courgette. — Step 3. Fork the lemon juice and a pinch of salt through the couscous, tip the pan over it and finish with the mint.

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Ingredients

Raw king prawns, peeled150 g
Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.
Cooked couscous130 g
Cooked weight.
Courgette120 g
Cherry tomatoes100 g
Harissa paste2 tsp (12 g)
Pastes vary from mild to alarming. Start with one teaspoon if you have not met the jar before.
Olive oil4 g
Lemon juiceJuice of half a lemon
Fresh mintA handful, torn

Method

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.
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.
Fork the lemon juice and a pinch of salt through the couscous, tip the pan over it and finish with the mint.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.