Photo of Prawn & chickpea tagine by WW

Prawn & chickpea tagine

Points® value
Total Time
30 min
5 min
25 min
We’ve made the most of prawns and chickpeas in this delicious Moroccan-inspired dish


Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, thinly sliced

Harissa paste

1 tablespoon(s)


1 medium, zested and juiced


4 slice(s)

Cumin seeds

1 teaspoon(s), level

Chickpeas, cooked

2 can(s), large, drained, drained, rinsed

Tinned Tomatoes

1 can(s), large, with garlic

Prawns, Raw

180 g, peeled, deveined

Couscous, dry

250 g

Parsley, fresh

15 g, chopped


  1. Mist a pan with cooking spray and set over a medium heat. Cook the onion for 5 minutes, until soft. Add the harissa paste, lemon zest and cumin seeds, and cook for 1 minute. Add the chickpeas, tomatoes and half a tin of water and bring to a boil. Reduce the heat to a strong simmer and cook for 10 minutes, until thickened.
  2. Add the prawns to the pan, cover and cook for 5 minutes, or until the prawns are pink and cooked through.
  3. Meanwhile, cook the couscous to pack instructions. Use a fork to fluff up the grains, then stir in the parsley and lemon juice. Serve the tagine with the couscous and lemon wedges.