A healthy, weeknight dish with lovely flavours. Another recipe for using up bits and bobs you may already have which is our primary motivation for cooking mid-week.
Wine Suggestion: a fresh white or a crisp, dry rosé would be our choice for this dish. We had a glass of the Chateau Pesquie Terrasses Rosé from Ventoux (and quite Provençal in style) and enjoyed it thoroughly.
Barbecued prawn kebabs with harissa & couscous – serves 4
- 2 ½ tbsp olive oil
- 1 onion, halved lengthways, then each half quartered into 4 chunks
- 1 ½ tsp cumin seeds
- 3 carrots, coarsely grated
- 200g couscous
- 400g raw prawns
- 16 cherry tomatoes
- 1 tbsp harissa
- 2 tsp tahini paste
- 2 tbsp low-fat natural yoghurt
- 1 small garlic clove, crushed
- juice ½ lemon, plus wedges, to serve
- handful mint leaves, roughly chopped
Put 1 ½ tbsp of olive oil into a large sauté pan over a medium-high heat. Add the onions and cook for about 5 minutes, until softened but not coloured, they’ll fall apart and that’s fine. Scoop them out of the pan and set aside.
Heat the remaining tbsp of oil in the same pan, add the cumin seeds and toast for a few minutes until they smell good. Tip the carrots into the pan and season, then cook for a few minutes or until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 minutes.
Meanwhile, get your barbecue going. Put the prawns, cherry tomatoes and softened onions in another bowl, season, then stir in the harissa. Thread the prawns, tomatoes and onions onto metal skewers (you can use wooden ones either but you need to soak in water for 20 minutes first). Barbecue the kebabs for a couple of minutes on each side, or until the prawns are cooked through.
Mix the tahini, yoghurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Serve with the sauce and lemon wedges.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 