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.
Serving size
Ingredients
Ingredients
-
10g veg stock powder(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
-
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
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 539Kcal |
| 517kJ | 2254kJ | |
| Fat | 4.2g | 18g |
| of which saturates | 0.8g | 3.5g |
| Carbohydrates | 15g | 66g |
| of which sugars | 4.0g | 17g |
| Protein | 7.2g | 31g |
| Salt | 0.57g | 2.5g |
| Fibre | 2.9g | 13g |
High protein
1/3 daily fibre
New
8 plants
Low sat fat
Family-friendly
One-pot Sticky Prawn & Giant Couscous Midweek Paella
Blending North Africa and Spain, It's got all the vibes of a paella with a fraction of the faff - mob description
Cooking Instructions
Cooking Instructions
Before you start
- Boil a kettle
- Pull out a nonstick frying pan, a measuring jug and a small bowl
Start the prep and sizzle the prawns
- Drain the prawns. Quarter the lemon. Thinly slice the pepper and garlic. Roughly dice the onions
- Heat the medium frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and cook for 3 mins. Season with salt and pepper then add half the harissa and honey. Sizzle for a further 3 mins, until the sauce is thickened and the prawns are cooked through. Squeeze in the juice from a lemon wedge then remove the prawns and harissa sauce from the pan
Make the couscous
- Reheat the frying pan with 2 tsp oil then add the peppers and onions. Fry for 2-3 mins until softened then add the paprika and garlic
- Cook for 2-3 mins then season with a generous pinch of salt and pepper
- Stir in 800ml boiling water and the stock and bring to the boil. Cover with the lid then simmer for 20-22 mins until the couscous is tender and cooked through
Make the lemon yoghurt
- Add the yoghurt to the small bowl with a squeeze of lemon. Season with salt and pepper
- Once cooked, stir the peas and remaining harissa into the couscous and season to taste with salt and pepper, then top with the harissa prawns. Allow to warm through for 1-2 mins
Plate up
- Serve the harissa prawns and couscous into bowls. Serve the salad alongside, with a squeeze of lemon and a drizzle of olive oil. Garnish with the lemon yoghurt and remaining lemon, cut into wedges
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