Harissa Prawns
with couscous and Greek style cheese
Prawns, peas and juicy sweetcorn form the base of this spicy and slightly sweet stew. A bed of couscous and a final sprinkling of Greek style cheese tie everything together for a nutritious dinner that tastes amazing too!
Tags:
Calorie Smart
•Quick
•Spicy
•Eat Me First
Allergens:
Wheat
•Celery
•Crustaceans
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains Wheat May be present Soya)
2 sachet(s)
Vegetable Stock
(Contains Celery)
180 grams
Prawns
(Contains Crustaceans)
2 unit(s)
Garlic
1 sachet(s)
Harissa Paste
1 pack(s)
Passata
1 pack(s)
Sweetcorn
120 grams
Peas
1 sachet(s)
Honey
100 grams
Greek Style Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2632 kJ
Energy (kcal)629 kcal
Fat19.2 g
of which saturates9.9 g
Carbohydrate73.6 g
of which sugars23.6 g
Dietary Fiber3.3 g
Protein34.9 g
Cholesterol0 mg
Salt5.91 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
Cooking Steps
1
- Add the couscous to a medium bowl.
- Pour 200ml boiling water (500ml for 4p) into the bowl and mix well with half the stock powder.
- Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt and pepper and cook for 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Add the harissa paste and garlic and fry for 1 min more.
3
- Add passata, drained sweetcorn, peas, remaining stock powder, ½ tsp of sugar and 50ml water (double both for 4p) to the pan.
- Stir together and simmer until slightly thickened, 3-4 mins.
- Add the honey and a knob of butter and stir until melted.
- Loosen with a splash of water if you feel the sauce is too thick. Season to taste with salt and pepper. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
4
- Fluff up the couscous with a fork and share between bowls.
- Top with the harissa spiced prawn stew.
- To finish, crumble the Greek style cheese over the top.
