Prawn and avocado couscous with harissa yogurt
Serves: 2
Total time: 
Recipe photograph by Martin Poole.
Prawn and avocado couscous with harissa yogurt
Recipe by Lucy Jessop
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
489Kcal
Fat
18gr
Saturates
4gr
Carbs
49gr
Sugars
7gr
Fibre
6gr
Protein
31gr
Salt
1.8gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 100g couscous
- 1 x 170g tub 0% fat Greek yogurt
- 1 tbsp rose harissa paste
- juice and finely grated zest of 1 lemon
- ½ x 28g packet mint, leaves only, roughly torn
- 1 ripe avocado, peeled and sliced
- 2 ripe tomatoes, roughly chopped
- 1 x 180g pack cooked peeled large king prawns
- a pinch of sumac (optional)
Step by step
- Place the couscous in a heatproof bowl with a pinch of salt and pour over 125ml freshly boiled water, stir once, then cover with a plate and set aside to soak for 2-3 minutes.
- Whisk together the yogurt, harissa paste and lemon juice, and season well with salt and pepper.
-
Stir the lemon zest, mint, avocado and tomatoes into the soaked couscous. Pile onto plates, top with the prawns, drizzle over the yogurt dressing and finish with a sprinkling of sumac, if using.
