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Rose harissa, prawn and chickpea tagine
Rose harissa, prawn and chickpea tagine
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortlessly flavorful dish using Tunisian rose harissa paste for a zesty kick.
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, halved, thinly sliced
  • 2 garlic cloves, chopped
  • 20.00 ml rose harissa paste
  • 420g jar cherry tomato pasta sauce
  • 16 large green prawns, peeled (tails intact), deveined
  • 400g can chickpeas, rinsed, drained
  • 82.50 ml fresh flat-leaf parsley leaves, finely chopped, plus extra leaves, to serve
  • 200g couscous
  • 50g almond
Instructions:
  • In a frypan over medium heat, heat the oil. Cook the onion, stirring, for 2 minutes until softened. Stir in the garlic and 2 tsp harissa. Pour in the pasta sauce and 1 cup (250ml) water, bring to a simmer. Add prawns and chickpeas, cook for 3-4 minutes until prawns turn pink. Stir in lemon juice and half the parsley, then remove from heat and set aside.
  • Place couscous in a bowl, pour 2 cups (500ml) boiling water over it. Add the remaining 2 tsp of harissa and 1 tsp of sea salt, then stir well. Cover with plastic wrap and let sit for 5 minutes until all liquid is absorbed. Fluff it up with a fork, then garnish with almonds and the rest of the parsley.
  • Sprinkle extra parsley over tagine and serve alongside couscous.

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