Quick prawn tagine
Wholewheat Couscous, dry
2 medium, finely chopped
1 clove(s), thinly sliced
1 can(s), large
King Prawns, Raw
10 g, finely chopped, plus extra to serve
Lemon Juice, Fresh
- Put the couscous in a bowl and cover with boiling water. Cover and leave to stand.
- 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.
- 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.
- 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.