Ingredients
Method
1.Preheat a grill (broiler) to high.
2.Heat 1 tablespoon of the oil in a large, deep ovenproof frying pan over medium heat, cook onion and garlic, stirring, for 5 minutes or until tender. Add wine, cook over high heat 30 seconds. Add prawns and harissa, cook, stirring occasionally, 2 minutes. Add tomatoes, currants and sugar. Reduce heat to low, cook 3 minutes or until prawns are just cooked. Season.
3.Meanwhile, place couscous and the boiling water in a large bowl. Cover with plastic wrap, stand for 5 minutes or until water is absorbed. Fluff couscous with a fork.
4.Scatter fetta on prawns, drizzle with remaining oil. Place pan under grill for 2 minutes or until fetta is golden. Sprinkle with parsley. Serve prawns with couscous.
Harissa is a spicy North African condiment of chilli and spices. Recent research has shown countries with a high chilli consumption, such as Mexico and India, tend to have decreased rates of cancer. Chillies also boost our metabolism, helping to burn fat and reduce feelings of hunger. If you don’t like things too spicy, replace 1 teaspoon of the harissa with 1 teaspoon cumin seeds. If you don’t have an ovenproof frying pan, wrap the handle of your pan in several layers of foil.
Note
