Tom Daley's harissa prawns
Serves 2 | total time
- 1 tsp olive oil
- 2 spring onions, sliced
- ½ red pepper, deseeded and sliced
- ½ fennel bulb, sliced
- ½ medium courgette, sliced into rounds
- 1 garlic clove, finely chopped
- 1 tsp ground coriander
- 1 tsp harissa paste
- 200g chopped tomatoes
- 150ml hot vegetable or chicken stock
- 225g raw peeled king prawns
- 100g couscous
- zest of ½ lemon
- a small handful of coriander or parsley, stalks finely chopped
- 10g whole almonds, chopped
- 2 tbsp Greek yogurt
- Heat the oil in a pan, add the spring onions, red pepper, fennel and courgette; cook over a medium heat for 5 minutes. Stir in the garlic, coriander and harissa; cook for 1-2 minutes.
- Stir in the tomatoes and stock; season. Bring to a simmer, then cook for about 5 minutes until the vegetables are just tender. Turn the heat down to low, stir in the prawns and cook for a further 3 minutes, until pink.
- Meanwhile, put the couscous in a heatproof bowl, add the lemon zest and chopped herb stalks; season. Pour over 125ml boiling water, cover with a plate and set aside for 5 minutes; fluff up with a fork. Toast the almonds in a dry pan for a few moments.
- Serve the couscous with the saucy prawns on top; scatter over the almonds and the herb leaves. Add a spoonful of yogurt on the side.