Piri-Piri Prawns and Harissa Couscous

Succulent prawns marinated in a spicy piri-piri sauce served alongside flavorful harissa-spiced couscous with pomegranate and fresh coriander.

Healthy Seafood Spicy Middle Eastern Couscous Prawns

Estimated Nutrition

Calories

410.1

kcal / serving

1640.4 kcal total

Carbs

46.4g

per serving

185.6 g total

Fat

16g

per serving

64.1 g total

Protein

22.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

tsp

Harissa

tbsp

Pomegranate Molasses

Fruits

0.5

piece

Lemon

juice only

0.5

piece

Lemon

juice only

piece

Pomegranate

fleshy seeds only

piece

Lemon

quartered, to serve

GrainsCereals

200

Wholegrain Couscous

Liquids

400

Water

boiling

NutsSeeds

piece

Dried Chilli

roughly chopped

clove

Garlic

peeled

tbsp

Sweet Smoked Paprika

tsp

Sea Salt

0.5

tsp

Black Pepper

freshly ground

tsp

Baharat Spice Mix

bunch

Coriander

small bunch, roughly chopped

OilsFats

tbsp

Olive Oil

Seafood

piece

Prawns

very large, shells removed but tails left on, cleaned

Vegetables

piece

Red Chilli

seeds removed, roughly chopped

piece

Red Onion

finely sliced

Method

Blend all piri-piri ingredients except prawns in a food processor until smooth.

Rub the prawns with the piri-piri sauce, reserving some for garnish.

Marinate the prawns in the refrigerator for one hour.

Heat a griddle pan and cook prawns for 4 to 5 minutes on each side until pink.

Combine couscous and 400ml boiling water in a bowl.

Stir in the harissa, pomegranate molasses, baharat, and lemon juice.

Cover with cling film and set aside for 4 minutes until liquid is absorbed.

Fluff with a fork and mix in the red onion, pomegranate seeds, and coriander.

Serve prawns over couscous and drizzle with reserved sauce and lemon.