Photo of Quick prawn tagine by WW

Quick prawn tagine

Points® value
Total Time
25 min
10 min
15 min
Fish stews typically take less time than meat, and this mildly spiced Moroccan dish is a real midweek winner


Wholewheat Couscous, dry

240 g

Olive Oil

1 tablespoon(s)


2 medium, finely chopped


1 clove(s), thinly sliced

Harissa paste

1 tablespoon(s)

Tinned Tomatoes

1 can(s), large

King Prawns, Raw

600 g

Coriander, fresh

10 g, finely chopped, plus extra to serve

Lemon Juice, Fresh

1 tablespoon(s)

Pine nuts

1 tablespoon(s)


  1. Put the couscous in a bowl and cover with boiling water. Cover and leave to stand.
  2. Meanwhile, heat the oil in a large saucepan over a medium-high heat. Fry the courgette and garlic for 3-4 minutes, until the courgette is golden. Add the harissa paste and cook, stirring, for another minute, until fragrant.
  3. Stir in the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes, then add the prawns and simmer for 5 minutes more, until the prawns are cooked through and the courgette is tender. Mix in the coriander.
  4. Drizzle the lemon juice over the couscous and season lightly, fluffing up with a fork. Serve the tagine on top of the couscous, with the pine nuts and extra coriander scattered over.


You can substitute the prawns for 4 x 120g cod fillets, if you like.