Prawn & chickpea tagine
Calorie controlled cooking spray
1 small, thinly sliced
Bart Harissa Paste
1 medium, zested and juiced
1 teaspoons, level
2 can(s), large, drained, drained, rinsed
1 can(s), large, with garlic
180 g, peeled, deveined
15 g, chopped
- 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.
- Add the prawns to the pan, cover and cook for 5 minutes, or until the prawns are pink and cooked through.
- 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.