Harissa Prawn Skewers With Carroty Couscous Recipes

HARISSA PRAWN SKEWERS WITH CARROTY COUSCOUS

Steps:

• Heat the olive oil in a pan with the cumin seeds and toast for a few mins until aromatic. Tip in the carrots, season, then cook for 3 mins until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 mins, or until all the water has been absorbed and the couscous is tender.
• Meanwhile, heat the grill to high. Put the prawns, cherry tomatoes and onion wedges in another bowl, season, then stir in the harissa. Thread everything onto skewers (if using wooden skewers, soak them in water first to prevent burning), then lay on a baking tray. Grill for 2-3 mins each side, or until the prawns are cooked though.
• Mix the tahini, yogurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Drizzle over any cooking juices, and serve with a dollop of sauce and lemon wedges.

HARISSA PORK WITH GLAZED CARROTS AND COUSCOUS

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the couscous, and lightly toast, stirring until the butter is evenly distributed, about 1 minute. Stir in the raisins and 1 1/2 cups chicken broth. Bring the chicken broth to a simmer, then cover and remove from the heat. Let rest until the broth is completely absorbed, about 10 minutes. Gently fluff the couscous with a fork. Season with 2 teaspoons salt and fold in the parsley and almonds.
• Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the carrots, lemon zest and juice, 2 tablespoons honey, 2 tablespoons water and 1/2 teaspoon salt and cook, stirring constantly, until a glaze has formed and coats the carrots, about 6 minutes. Transfer to a serving dish and rinse the skillet.
• Return the skillet to medium heat and heat the olive oil. Add the shallots and a pinch of salt and cook the shallots until slightly softened, about 2 minutes. Add the rice vinegar, harissa, pork jus (if using), remaining 1/3 cup chicken broth, remaining 2 tablespoons honey and 1 teaspoon salt. Simmer and reduce until slightly thickened, about 5 minutes. Nestle the pork slices in the sauce, flipping to coat both sides. Let the pork warm through, about 5 minutes. Serve with the couscous and glazed carrots.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

Steps:

• In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
• In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
• Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
• Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
• Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

PRAWN AND HARISSA STEW WITH COUSCOUS

Steps:

• 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.
• Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
• Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
• Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.