This tasty prawn tagine with preserved lemon couscous is a speedy dinner solution.
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 1Heat 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 2Meanwhile, 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 3Divide couscous among plates. Spoon over the tagine and sprinkle with coriander leaves.
Notes
Anchovies add great, rich flavour to all sorts of dishes. Stir through softened butter and serve with steak, finely chop and add to an olive oil salad dressing, or fry in oil for the base of a pasta sauce.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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