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Rose harissa, prawn and chickpea tagine

Name: Rose harissa, prawn and chickpea tagine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, halved, thinly sliced; 2 garlic cloves, chopped; 1 tablespoon rose harissa paste; 420g jar cherry tomato pasta sauce; 16 large green prawns, peeled (tails intact), deveined; 400g can chickpeas, rinsed, drained; 2 tablespoons lemon juice; 1/3 cup fresh flat-leaf parsley leaves, finely chopped, plus extra leaves, to serve; 1 cup (200g) instant couscous; 1/2 cup (50g) flaked almonds, toasted

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by Valli Little

delicious. team

Oct 03, 2015

This is a wonderfully easy and quick meal that utilises the Tunisian spicy paste, rose harissa.

1 tablespoon olive oil
1 onion, halved, thinly sliced
2 garlic cloves, chopped
1 tablespoon rose harissa paste
420g jar cherry tomato pasta sauce
16 large green prawns, peeled (tails intact), deveined
400g can chickpeas, rinsed, drained
2 tablespoons lemon juice
1/3 cup fresh flat-leaf parsley leaves, finely chopped, plus extra leaves, to serve
1 cup (200g) instant couscous
1/2 cup (50g) flaked almonds, toasted

Method

1.

Heat oil in a frypan over medium heat. Add onion and cook, stirring, for 2 minutes or until softened. Add garlic and 2 tsp harissa, and stir to combine. Add pasta sauce and 1 cup (250ml) water, bring to a simmer, then add prawns and chickpeas. Cook for 3-4 minutes until prawns turn pink. Add lemon juice and half the parsley. Remove from heat and set aside.
2.

Meanwhile, place couscous in a bowl and cover with 2 cups (500ml) boiling water. Add remaining 2 tsp harissa and 1 tsp sea salt, and stir to combine. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Fluff with a fork, top with almonds and remaining parsley.
3.

Garnish tagine with extra parsley and serve with couscous.