Prawn And Harissa Stew With Couscous - cooking recipe

Ingredients

100 g couscous
olive oil, for frying
200 ml chicken stock, fresh
1 small onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400 g chopped tomatoes
1 -2 teaspoon harissa
150 g raw peeled prawns
1 small bunch coriander leaves

Preparation

Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes.
Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.