- 1 tbsp olive oil
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.…
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.
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.
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.