serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Couscous
- 3 tsp (15 ml) olive oil
- 2 garlic cloves, minced
- 4 thin slices lemon
- Kosher salt
- Freshly ground black pepper
- 2 cups (500 ml) boiling water or low sodium chicken stock
- 1¾ cups (265 g) couscous
Prawns
- 3 tsp (15 ml) olive oil
- 1 red onion, large dice
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves, thinly sliced
- 1 (340 ml) jar roasted red peppers, drained and roughly chopped
- 1½-2 tbsp (30–40 ml), or to taste, prepared harissa paste (see Note)
- 1 (540 ml) can chickpeas, drained and rinsed
- 1 lemon, quartered
- 400 g raw prawns (shrimp), peeled or zipper back
- 1 handful mint leaves, roughly chopped
Instructions
- For the couscous, heat the oil in a large skillet over medium heat. Add the garlic and lemon slices and season with salt and pepper. Cook for about 1 to 2 minutes or until the garlic is softened and the pith of the lemon peel looks a little translucent. Transfer into a large, heatproof bowl with the boiling water or broth and couscous. Stir and cover with a plate for 5 to 10 minutes.
- Return the skillet to medium heat. Add the oil and onion and season with salt and pepper. Cook until the onion softens and begins to turn lightly golden, about 4 minutes. Add the garlic and cook for 1 minute. Stir in roasted peppers, harissa and chickpeas. Season with more salt, if needed, and cook for 5 to 6 minutes.
- Make a space on the bottom of the pan and add in the quartered lemon, cut side down, and cook until lightly golden then remove and reserve for serving.
- Stir in prawns and cover. Cook until pink and cooked through, about 2 minutes. Meanwhile, uncover the couscous and fluff with a fork.
- Scatter the mint over the prawns and chickpeas and serve on top of the couscous with the lemon on the side.
Note
• Harissa paste can be found in many supermarkets, most specialty stores, or online. If you can only find a dry harissa spice blend, simply mix the dry spice with a glug of olive oil into a thick consistency.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
