Best Harissa Prawn Skewers With Carroty Couscous Recipes

One-Pan Shrimp and Pearl Couscous With Harissa image

Provided by Susan Spungen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
1/2 cup fresh Italian parsley leaves, packed, coarsely chopped or left whole

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 image

Provided by Lou van

Categories Stew

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 336.2, Fat 3, SaturatedFat 0.6, Cholesterol 97.5, Sodium 588.2, Carbohydrate 55.5, Fiber 5.7, Sugar 8.4, Protein 21.7