Prawn & harissa stew with couscous

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olive magazine

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Recipe by olive magazine

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1. Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes. Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender. Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
2. Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.

Per serving

337 kcalories, protein 21.6g, carbohydrate 39.4g, fat 11.5 g, saturated fat 3g, fibre 2.5g, salt 1.58 g

Latest comments and suggestions

Results 41-47

• kate

  21 August 2009

  kate rated and commented on this recipe

  

  I doubled the cous cous for a hungery couple!!!!! and also addedmore prawns this dish i have to say the dish was amazing!!!!!!

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• claire_l

  31 August 2009

  claire_l rated and commented on this recipe

  

  Nope, did exactly what it said and it was delicious.

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• Miss G

  23 September 2009

  Miss G rated and commented on this recipe

  

  Quick easy and tasty. I did add a red pepper and some green beans to increase the veggie content which I thought went well. I will try again and swap the prwns for chickpeas to make it a veggie meal as per a previous suggestion. Lovely flavours 5 stars.

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• F1madxxx

  01 October 2009

  F1madxxx rated and commented on this recipe

  

  Had trouble getting Harissa Paste....but 4 supermarkets later job done, I was so impressed with this dish I have order 4 jars of harissa and will always have some in the cupboard. Quick, easy and very tasty. Will try adding some peppers next time for that bit of a crunch...as suggested.

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• archangelrich

  22 October 2009

  archangelrich rated and commented on this recipe

  

  I felt it lacked heat - would in future up the harissa content, and perhaps not use quite as much cumin (I felt it was a little strong). I also added a softened red pepper to up the vegetable content, and despite the fact it wasn't quite hot enough for my tastes, the flavour was pretty good.

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• Natalie

  23 October 2009

  Natalie rated this recipe

  

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• Kevin

  07 November 2009

  Kevin commented on this recipe

  I used Rice instead of Couscous and White Fish instead of Prawns so it was actually nothing like the recipe at all.

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Ingredients

• 100g couscous
• olive oil , for frying
• chicken stock fresh, cube or concentrate, made up to 200ml
• 1 small onion , sliced
• 2 garlic cloves , crushed
• 1 tsp ground cumin
• 400g tin of chopped tomatoes
• 1-2 tsp harissa
• 150g raw peeled prawns
• a small bunch of coriander leaves

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Serves 2

Preparation and cooking times

Ingredients

• 100g couscous
• olive oil , for frying
• chicken stock fresh, cube or concentrate, made up to 200ml
• 1 small onion , sliced
• 2 garlic cloves , crushed
• 1 tsp ground cumin
• 400g tin of chopped tomatoes
• 1-2 tsp harissa
• 150g raw peeled prawns
• a small bunch of coriander leaves

Per serving

337 kcalories, protein 21.6g, carbohydrate 39.4g, fat 11.5 g, saturated fat 3g, fibre 2.5g, salt 1.58 g

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