The lunch edit 974

Harissa Prawns with Couscous and Courgette

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

1 serving · 8 ingredients · 3 steps

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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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