Harissa prawn skewers with carroty couscous
Need a pescatarian main course? Harissa prawn skewers with carroty couscous could be an outstanding recipe to try. This recipe serves 4 and costs $3.59 per serving. One serving contains 392 calories, 29g of protein, and 7g of fat. This recipe is liked by 196 foodies and cooks. This recipe from BBC Good Food requires garlic clove, tahini paste, couscous, and juice of lemon. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 93%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Harissa couscous, Herb-Marinated Chicken Skewers with Harissa, and Chicken with Harissan and Couscous.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
3 carrots, coarsely grated
16 cherry tomatoes
200g couscous
1½ tsp cumin seeds
handful mint leaves, roughly chopped
1 small garlic clove, crushed
1 tbsp harissa
juice ½ lemon, plus wedges, to serve
2 tbsp low-fat natural yogurt
1 tbsp olive oil
1 onion, cut into 12 thin wedges, leaving root intact
400g raw prawns
2 tsp tahini paste
Equipment:
frying pan
wooden skewers
baking pan
skewers
grill
bowl
Cooking instruction summary:
Heat the olive oil in a pan with thecumin seeds and toast for a few minsuntil aromatic. Tip in the carrots, season,then cook for 3 mins until tender. Transferto a bowl, then pour over the couscousand 400ml hot water. Cover with clingfilm and leave for 10 mins, or until all thewater has been absorbed and thecouscous is tender.Meanwhile, heat the grill to high. Putthe prawns, cherry tomatoes and onionwedges in another bowl, season, thenstir in the harissa. Thread everythingonto skewers (if using wooden skewers,soak them in water first to preventburning), then lay on a baking tray.Grill for 2-3 mins each side, or untilthe prawns are cooked though.Mix the tahini, yogurt, garlic, lemonjuice and seasoning to make a sauce.Fork the mint though the couscous,transfer to a platter and place theskewers on top. Drizzle over any cookingjuices, and serve with a dollop of sauceand lemon wedges.
Step by step:
1. Heat the olive oil in a pan with thecumin seeds and toast for a few minsuntil aromatic. Tip in the carrots, season,then cook for 3 mins until tender.
2. Transferto a bowl, then pour over the couscousand 400ml hot water. Cover with clingfilm and leave for 10 mins, or until all thewater has been absorbed and thecouscous is tender.Meanwhile, heat the grill to high. Putthe prawns, cherry tomatoes and onionwedges in another bowl, season, thenstir in the harissa. Thread everythingonto skewers (if using wooden skewers,soak them in water first to preventburning), then lay on a baking tray.Grill for 2-3 mins each side, or untilthe prawns are cooked though.
3. Mix the tahini, yogurt, garlic, lemonjuice and seasoning to make a sauce.Fork the mint though the couscous,transfer to a platter and place theskewers on top.
4. Drizzle over any cookingjuices, and serve with a dollop of sauceand lemon wedges.
Nutrition Information:
