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)
- 100 g couscous
- olive oil, for frying
- 200 ml chicken stock, fresh
- 1 small onion, sliced
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 400 g chopped tomatoes
- 1 -2 teaspoon harissa
- 150 g raw peeled prawns
- 1 small bunch coriander leaves
Directions See How It's Made
- 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.
- Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
- Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
- Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.