Prawn & chickpea tagine
11
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We’ve made the most of prawns and chickpeas in this delicious Moroccan-inspired dish
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small
Harissa paste
1 tablespoon(s)
Lemon
1 medium
Lemon
4 slice(s)
Cumin seeds
1 teaspoon(s), level
Chickpeas, cooked
2 can(s), large, drained
Tinned Tomatoes
1 can(s), large
Prawns, Raw
180 g
Couscous, dry
250 g
Parsley, fresh
15 g
Instructions
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.
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