Harissa King Prawns with Charred Courgettes and Lemon-Herb Couscous

Prepare the flavourings

Put the couscous in a heatproof bowl. Finely chop the preserved-lemon rind, zest and juice the lemon, chop the mint and coriander, and prepare the courgettes, tomatoes and garlic. Reserve 1 tbsp chopped coriander for the yoghurt drizzle.

Make the yoghurt drizzle

Stir the dairy-free yoghurt with the grated garlic, 1 tbsp lemon juice, reserved coriander and a pinch of black pepper. Add a splash of water if needed for a spoonable consistency; set aside.

Steam the couscous

Pour the boiling water over the couscous with the preserved lemon, lemon zest and a pinch of black pepper. Cover tightly and leave to stand.

Timer available in cooking mode · 5 min

Char the courgettes

Heat 1 tbsp oil in a large frying pan or skillet over high heat. Add the courgettes in an even layer and cook, turning occasionally, until deeply golden and just tender. Transfer to a plate.

Timer available in cooking mode · 5 min

Build the spiced base

Reduce the heat to medium-high and add the remaining oil. Add the chickpeas and tomatoes; cook for 2 minutes. Stir in the sliced garlic, cumin, smoked paprika and harissa, and cook for 30 seconds until fragrant.

Timer available in cooking mode · 3 min

Cook the prawns

Add the raw king prawns and return the courgettes to the pan. Toss for 3 to 4 minutes, until the prawns are pink, opaque and cooked through. Taste and add salt only if needed.

Timer available in cooking mode · 4 min

Fluff and serve

Fluff the couscous with a fork and fold through the mint and remaining coriander. Divide between four bowls, spoon over the harissa prawn skillet and finish with the herb yoghurt drizzle. For a gluten-free version, serve the skillet with cooked quinoa or rice instead of couscous.