Prawn and Harissa Stew With Couscous

READY IN: 20mins
Recipe by Lou van

Taken from Olive Magazine posted for ZWT6

Top Review by Muffin Goddess

Loved this! It comes together so quickly, and it tastes great, too! Perfect for a summer dinner when it's too hot to keep the stove going for too long! I used Israeli toasted couscous because that's what I had on hand. I totally over-estimated how many shrimp would be in 150 grams, so I think I added about 4 times as much shrimp as was called for, but it worked out just fine -- DH would've laughed at me if I showed him a pan with only ~10 shrimp in it and told him it was supposed to feed both of us, lol! I kept everything else as written, and it was perfect for us (not too saucy, because then DH will pick out the shrimp and leave behind most of the wonderful sauce). I used the full 2 tsp of harissa, because we like spicy stuff -- I probably could've added more for DH, but I still wanted to be able to eat it too! I'll definitely be making this again, especially since now I have an open can of harissa in the fridge. Thanks for posting :)! Made for The Queens of Quisine for ZWT6 NA*ME (Celebrity Couscous Capers Challenge Part 2)

Ingredients Nutrition

Directions

  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.
  2. Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
  3. Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
  4. Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.

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