Rose Harissa Prawns with Dill and Lemon Couscous
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.
- 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.
- 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.
- Serve the prawns on the couscous and scatter with the remaining dill.
Included in this Recipe
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.
Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.