4 July 2014

Prawn & Harissa stew with couscous

One of my go to meals during revision period was this lovely Middle Eastern flavoured stew. It is really filling, incredibly quick to make (it literally takes 10 minutes) and so flavourful. And as an added bonus it is healthy as well! The only problem with stews of any description is that they are not the most "photogenic" of foods, but I just had to really share this one with you.

Like with so many of my recipes, I had bookmarked it ages ago and when I finally got around to make it I was more than pleasantly surprised. Sometimes the problem with healthier options is that they are not the most flavourful and even worse, still leave you feeling hungry after eating them. Whereas this is exactly the opposite.

This dish also has a very nice mixture of different textures - soft grainy texture, semi-crunchy onions, juicy prawns complimented by a creamy tomato sauce. Top that off with amazing flavours and you've got a real crowd pleaser. It is worth mentioning that if you're not a big fan of spicy food then it might be a good idea to reduce the amount of harissa paste you add into the stew - I like my food quite spicy and found that the 2 tbsp was just enough for my liking. But that's another perk of cooking at home - if you don't like an ingredient, leave it out and the same way if you like less spicy, add less spices.

All in all, this is a lovely and incredibly quick stew that makes a perfect and filling mid-week meal.

(Serves 1)
- 50g couscous
- Olive oil, for frying
- 100ml chicken stock
- 1/2 red onion, sliced
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 200g tinned chopped tomatoes
- 1 tsp harissa
- 75g raw peeled prawns
- Coriander leaves, to serve

Put the couscous in a bowl with a tiny splash of olive oil and cover with boiling chicken stock. Cover and let it swell until you prepare the stew.

To make the stew, heat the oil in a pan, add the onion and garlic and fry until just tender. Add the cumin and fry for another minute. Then add the tomatoes and harissa and bubble everything together until it thickens. Lastly, stir in the prawns and cook for 3 more minutes (or until the prawns have turned pink).

To serve, fluff the couscous with a fork, pour the stew over it and scatter the coriander over. Serve immediately.

Recipe from BBC Good Food