Prawn and Harissa Stew with Couscous
Dive into the bold and warming flavors of this Prawn and Harissa Stew with Couscous, a hearty Mediterranean-inspired dish that’s perfect for weeknight dinners or casual entertaining. This vibrant recipe combines succulent prawns with the smoky heat of harissa paste, earthy spices like cumin and coriander, and a medley of tender zucchini, chickpeas, and rich tomatoes. The stew is served over a bed of fluffy couscous, soaking up every drop of the spiced broth. Quick to prepare in under an hour, this one-pot wonder is elevated with a bright splash of lemon juice and a sprinkle of fresh parsley, making it as wholesome as it is delicious. Perfectly balanced and packed with protein, this dish is a must-try for fans of bold, comforting meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 grams canned chopped tomatoes
- 250 milliliters fish stock or chicken stock
- 300 grams prawns, peeled and deveined
- 1 medium zucchini, diced
- 1 400-gram can chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 300 grams couscous
- 300 milliliters boiling water or stock
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the harissa paste, ground cumin, and ground coriander to the pan. Stir well to combine and cook for 1-2 minutes to toast the spices.
Pour in the canned chopped tomatoes and fish stock. Bring the mixture to a simmer.
Add the diced zucchini and chickpeas to the stew. Cover and simmer for 15 minutes, stirring occasionally.
While the stew is simmering, prepare the couscous. Place the couscous in a large bowl and pour the boiling water or stock over it. Cover the bowl with a lid or plate and let it sit for 5 minutes. Fluff with a fork before serving.
Once the vegetables in the stew are tender, add the prawns to the pan. Simmer for 4-5 minutes, or until the prawns are pink and cooked through.
Stir in the lemon juice and chopped parsley. Season with salt and black pepper to taste.
Serve the prawn and harissa stew hot over the fluffy couscous. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 42.4 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3839 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
