Yields6 Servings
 3 tsp olive oil
 6 spring onions, sliced
 1 large red pepper, deseeded and sliced
 1 fennel bulb, sliced
 2 courgettes, sliced into rounds
 3 cloves garlic, crushed
 3 tsp ground coriander
 3 tsp harissa paste
 600 g chopped tomatoes
 450 ml hot vegetable stock
 700 g peeled king prawns
 300 g couscous
 Zest of 1 large lemon
 A large handful of coriander stalks finely chopped
 30 g whole almonds, chopped
 6 tbsp Greek yogurt

heat the oil in a pan and add the spring onions, red pepper, fennel and courgettes and cook over a medium heat for 5 minutes; stir in the garlic, coriander and harissa, and cook for 1-2 minutes


stir in the tomatoes and stock, season, bring to a simmer, then cook for 5 minutes until the vegetables are just tender; turn the heat down to low, stir in the prawns and cook for a further 3 minutes


meanwhile put the couscous in a heatproof bowl, add the lemon zest and chopped coriander stalks and season; pour over 125ml boiling water, cover and set aside for 5 minutes; fluff up with a form; toast the almonds in a dry pan for a few moments


serve the couscous with the prawns and vegetables; scatter over the almonds and some coriander leaves; serve with yogurt on the side

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