One-pot Honey Harissa Prawns with Giant Couscous & Peas

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp tomato purée
400 x king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
4 tbsp harissa paste

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
25g honey
2 onion
2 pepper
150g peas
4 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
240g wholewheat giant couscous (Wheat, Mustard, Soya)

(Whole WHEAT Flour (100%))
80g greek style yoghurt (Milk)
3 garlic clove
1 unwaxed lemon
80g mixed salad leaves

Allergens

Contains: Crustaceans, Wheat, Milk

May Contain: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	531Kcal
	347kJ	2221kJ
Fat	2.7g	17g
of which saturates	0.5g	3.3g
Carbohydrates	10g	66g
of which sugars	2.9g	19g
Protein	5.0g	32g
Salt	0.31g	2.0g
Fibre	1.9g	12g

Back

High protein 1/3 daily fibre New 9 plants Low sat fat Family favourite One-pot

One-pot Honey Harissa Prawns with Giant Couscous & Peas

Prep time: 15 mins

Total time: 35 mins

Cuisine: Spanish

Food group: Shellfish

We love a one-pot dinner: perfect for busy nights! Ours stars buttery responsibly-sourced king prawns, coated in sticky honey and warm harissa. They're joined by vibrant peppers, sweet onions, tender peas and giant wholewheat couscous, to soak up all the flavour. A family favourite that is big on flavour and low on effort.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large non-stick lidded frying pan, a small bowl, a measuring jug & a sieve

Start the prep & sizzle the prawns

Quarter the lemon. Thinly slice the peppers and garlic. Roughly dice the onions. Drain the prawns
Heat the large non-stick frying pan with 1 tbsp olive oil on high heat. Once hot, add the prawns to the pan and cook for 4 mins. Season with salt and pepper
Add the honey and half the harissa (add less for less heat) and cook for a further 2 mins, until the prawns are cooked through
Check your prawns are cooked through; they should be opaque, firm and steaming hot
Squeeze in the juice from a lemon wedge, then remove from the pan and set aside

Make the couscous

Reheat the frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened, then add the tomato puree, paprika blend and garlic
Cook for a further 2-3 mins. Season with a good pinch of salt and pepper
Stir in the giant couscous and 800ml hot water. Bring to the boil, then lower the heat. Cover with the lid and simmer for 20-22 mins, until the couscous is tender and cooked through

Make the lemon yoghurt & finish the couscous

Meanwhile, add the yoghurt to the small bowl with a squeeze of lemon juice. Season with salt and pepper
Once cooked, stir the peas and remaining harissa (add less for less heat) into the couscous. Season to taste. Top with the harissa prawns and allow to warm through for 1-2 mins

Plate up

Serve the harissa prawns and couscous into bowls. Serve the salad leaves alongside, with a squeeze of lemon and 1 tsp olive oil
Garnish with the lemon yoghurt and any remaining lemon, cut into wedges for squeezing over