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.

Ingredients

3 tbsp Early Harvest Extra Virgin Olive Oil 

Salt

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

Ingredients

3 tbsp Early Harvest Extra Virgin Olive Oil 

Salt

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.

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