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How to make Quick prawn tagine with preserved lemon couscous

Yield = 4
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 1 tbs extra virgin olive oil
  • 1 red onion, halved, thinly sliced
  • 1 tbs harissa paste
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, chopped
  • 1 1/2 tsp ground cumin
  • 2 x 400g cans Italian cherry tomatoes
  • 500g peeled green prawns, tails intact
  • 1/2 cup fresh coriander leaves

Preserved lemon couscous

  • 150g (3/4 cup) couscous
  • 2 tsp finely chopped preserved lemon rind
  • 185ml (3/4 cup) boiling water
  • 1 tsp extra virgin olive oil
  • 400g can chickpeas, rinsed, drained

Method

  • Step 1 Heat the oil in a large frying pan over medium-low heat. Cook the onion, stirring, for 3 minutes or until soft. Stir in the harissa, garlic, anchovy and cumin for 1-2 minutes or until aromatic. Stir in the tomato. Bring to a simmer and cook, stirring occasionally, for 5 minutes or until mixture thickens slightly. Stir in the prawns. Simmer for 5 minutes or until prawns change colour and are cooked through. Season.
  • Step 2 Meanwhile, to make preserved lemon couscous, place the couscous and preserved lemon in a heatproof bowl. Combine the boiling water and oil in a jug. Pour over the couscous mixture. Cover. Stand for 5 minutes. Separate grains with a fork. Stir in chickpeas. Season.
  • Step 3 Divide couscous among plates. Spoon over the tagine and sprinkle with coriander leaves.