Prawn and Harissa Stew With Couscous

"Taken from Olive Magazine posted for ZWT6"
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Muffin Goddess photo by Muffin Goddess
Ready In:




  • 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.

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  1. 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)
  2. Susie D
    I am always on the lookout for quick lunches. I had a can of harissa open and am glad I found this recipe. It is easy to prepare & tasty too. I loved the spiciness, but it does need the couscous or rice to help with the spicy sauce. Made for ZWT6.
  3. Lavender Lynn
    A little spicy for one of us, but that's not a flaw, really. I made the mistake of using canned tomatoes and would definitely use only fresh in the future; but that affected the appearance of the dish more than the flavor. Loved the mouth feel of the sauce and couscous, which is something extremely simple but outside of our habit. Made for Zaar World Tour 6, on behalf of the Voracious Vagabonds.


<p><img src= border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src= alt= /></p> <p>&nbsp;</p> <p><a href=[/img></a></p>
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