Harissa prawn skewers with carroty couscous

Harissa prawn skewers with carroty couscous

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(6 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal344
  • fat6g
  • saturates1g
  • carbs44g
  • sugars10g
  • fibre6g
  • protein26g
  • salt0.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ tsp cumin seed
  • 3 carrots, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 200g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400g raw prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 16 cherry tomatoes
  • 1 onion, cut into 12 thin wedges, leaving root intact



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 2 tsp tahini paste
  • 2 tbsp low-fat natural yogurt
  • 1 small garlic clove, crushed
  • juice ½ lemon, plus wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • handful mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  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.

  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.

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Comments, questions and tips

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29th Aug, 2016
Very tasty, healthy recipe. Easy to do and filling. However, I think the calorie count given is incorrect - it's a little light. I used basil instead of mint, just because I had it available, and it was lovely but I think the mint would have been slightly better. I agree with the comment about the sauce, double would be good.
3rd Oct, 2015
Made the couscous part of this recipe to serve with lamb kofta kebabs in another GF recipe. Enjoyed the flavour of the cumin, carrot (used the coarse side the grater and very quick to do - noting earlier comment about boredom when grating the carrot!) and mint, but used veg stock instead of plain boiling water to add flavour/seasoning, as I always do when I cook couscous. Simple and quick and will make again, perhaps with the prawn kebabs next time. We made the full amount of couscous which is intended for 4 people according to this recipe, when there were only 3 of us, and nobody left anything so it must have been nice - but then we are greedy!
charlotteh13's picture
26th Mar, 2014
I only made the prawn skewers, but they were delicious! I added garlic paste instead of garlic powder and more harissa and they were just scrumptious! I will definitely make these again!
4th Feb, 2014
Tasty, definitely needs the tomatoes as would be very bland without them. Might try making the couscous with stock next time as needs more flavour. Very easy though.
creepy_sheep's picture
7th Jul, 2013
This turned out really well, and was really easy - apart from my boredom whilst grating all that carrot! Next time I think I will double the amount of sauce, as we had to ration it out pretty strictly, and there were only three of us.
23rd Jun, 2013
This was really tasty, will do it again
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