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Rose Harissa Prawns with Dill and Lemon Couscous

Prep 5 minutesCooking 5 minutes2 people

If you thought 15 minute meals were quick, try this… you can have a delicious Mediterranean-inspired Rose Harissa prawns and Moroccan favourite Barley couscous with dill and lemon on the table in ten minutes flat.


5 minutes

15 minute or less

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Main Course



3 tbsp Early Harvest Extra Virgin Olive Oil 


150g Barley Couscous

2 lemons, juice of 1, the other cut into wedges

10g (handful) dill

250g raw peeled king prawns

6 tsp Rose Harissa Paste


  1. Prepare the Barley Couscous with 300ml salted water according to the packet instructions. Once it has stood for five minutes fold in the 2 tablespoons Extra Virgin Olive Oil, 2 tablespoons of lemon juice and most of the dill, reserving some for garnish.
  2. Heat a tablespoon of olive oil in a frying pan over a medium-high heat. When the pan is hot add the prawns and fry for 1-2 minutes until just turning pink. Add the Rose Harissa paste and toss to coat thoroughly. Cook for a further minute or until the prawns are pink and opaque all the way through.
  3. Serve the prawns on the couscous and scatter with the remaining dill.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Barley Couscous

Barley Couscous

Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.