Super Healthy Summer Recipe – Harissa prawn skewers with carroty couscous
The temperature’s heating up, the World Cup is on the TV and Wimbledon is about to start – how much more summery could you be! So in celebration of this lovely time of year we’re recommending this fresh, tasty, summery and most importantly healthy recipe for you to try this weekend.
Fire up the BBQ or pop it on the grill and get ready for a fabulous taste sensation!
Here’s what you need:
- 1 tbsp olive oil
- 1½ tsp cumin seeds
- 3 carrots, coarsely grated
- 200g couscous
- 400g raw prawns
- 16 cherry tomatoes
- 1 onion, cut into 12 thin wedges, leaving root intact
- 1 tbsp harissa
- 2 tsp tahini paste
- 2 tbsp low-fat natural yogurt
- 1 small garlic clove, crushed
- juice ½ lemon, plus wedges, to serve
- handful mint leaves, roughly chopped
Prep time: 15 mins
Cook time: 10 mins
To start heat the olive oil in a pan and add in the cumin seeds, toasting gently until aromatic. Add the carrots and some seasoning then cook for around 3 minutes until tender. Place into a bowl and pour the couscous and 400ml hot water on top. Place cling film over the bowl and leave for 10 minutes, or until the water has been absorbed and the couscous is tender.
During this time ensure the BBQ or grill is cranked up and to start cooking the prawns. Place the prawns, cherry tomatoes and onion wedges together in a bowl, add some seasoning and stir in the harissa. Pop them all onto skewers and lay place them straight on to the BBQ or via grilling, on to a baking tray. Cook for 2-3 minutes on each side until the prawns are thoroughly cooked. If using a BBQ, pay close attention that you don’t overcook them
Finally to make the sauce, mix together the tahini, yogurt, garlic, lemon juice and add some seasoning. Pop mint through the couscous, place on a serving plate with the prawn skewers on top, add a spoonful of sauce along with a wedge of lemon and enjoy!
Nutritional Information: PER SERVING
344 kcalories, protein 26g, carbohydrate 44g, fat 6 g, saturated fat 1g, sugar 10g, salt 0.6 g
From the BBC Good Food Magazine