Couscous with prawns and mint

Couscous with prawns and mint


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Couscous is great for quick meals, because while it is soaking you have time to cook some little delicacies, such as these fresh prawns, to serve with it.

Pat Alburey

Serves: 4 

  • 1¾ cups (440ml) fish or chicken stock
  • 2 shallots
  • 1 clove garlic
  • 350g small zucchini
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 1¼ cups couscous
  • A handful of mint
  • 250 g peeled cooked prawns
  • To serve: harissa, optional

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Bring the stock to the boil in a saucepan. Peel and chop the shallots and the garlic. Trim and thinly slice the zucchini.
  2. Heat 1½ tablespoons oil in a frying pan, add the shallots, garlic and zucchini, stir to coat with oil, then fry for 4 minutes until slightly softened. Season to taste with salt and black pepper.
  3. Add the boiling stock, return to the boil then stir in the couscous. Remove from the heat, cover and leave to stand for 10 minutes, until the stock is absorbed.
  4. Chop the mint and put aside. Heat the remaining olive oil in a small frying pan. Stir in the prawns and heat through gently.
  5. Add the prawns and mint to the couscous, stir and season to taste with salt and black pepper. Serve accompanied by a side dish of harissa, if using.


good source of vitamins B group, C, E and folate, and iron.


If you like spicy food, you will enjoy harissa, a fiery sauce made with red chillies, garlic and olive oil. Harissa can be found in Middle Eastern food shops, some Asian grocers, and larger supermarkets.

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