Name: Harissa prawn skewers with carroty couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 1 ½ tsp cumin seed; 3 carrots coarsely grated; 200g couscous; 400g raw prawn; 16 cherry tomatoes; 1 onion cut into 12 thin wedges, leaving root intact; 1 tbsp harissa; 2 tsp tahini paste; 2 tbsp low-fat natural yogurt; 1 small garlic clove crushed; juice ½ lemon plus wedges, to serve; handful mint leaves, roughly chopped

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Harissa prawn skewers with carroty couscous

Harissa prawn skewers with carroty couscous

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.8 ratingsRate

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These vibrant, low-calorie prawn kebabs are served with delicious minty couscous, tahini and garlic yogurt

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 ½ tsp cumin seed
3 carrots

coarsely grated
200g couscous
400g raw prawn
16 cherry tomatoes
1 onion

cut into 12 thin wedges, leaving root intact
1 tbsp harissa
2 tsp tahini paste
2 tbsp low-fat natural yogurt
1 small garlic clove

crushed
juice ½ lemon

plus wedges, to serve
handful mint

leaves, roughly chopped

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Nutrition: per serving

kcal344

low
fat6g
saturates1g
carbs44g
sugars10g
fibre6g
protein26g
salt0.6g

low

Method

step 1

Heat the olive oil in a pan with the cumin seeds and toast for a few mins until aromatic. Tip in the carrots, season, then cook for 3 mins until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 mins, or until all the water has been absorbed and the couscous is tender.
step 2

Meanwhile, heat the grill to high. Put the prawns, cherry tomatoes and onion wedges in another bowl, season, then stir in the harissa. Thread everything onto skewers (if using wooden skewers, soak them in water first to prevent burning), then lay on a baking tray. Grill for 2-3 mins each side, or until the prawns are cooked though.
step 3

Mix the tahini, yogurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Drizzle over any cooking juices, and serve with a dollop of sauce and lemon wedges.

Recipe from Good Food magazine, June 2013

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A star rating of 4.3 out of 5.8 ratings

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