Prawn and Harissa Stew With Couscous |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
100 g couscous |
olive oil, for frying |
200 ml chicken stock, fresh |
1 small onion, sliced |
2 garlic cloves, crushed |
1 teaspoon ground cumin |
400 g chopped tomatoes |
1 -2 teaspoon harissa |
150 g raw peeled prawns |
1 small bunch coriander leaves |
Directions:
1. Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes.
2. Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
3. Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
4. Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.
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