Piri-piri prawns and harissa couscous

Note: If the baharat spice mix is unavailable, make your own blend of black pepper, paprika, ground cumin, ground coriander, freshly grated nutmeg and ground cinnamon and keep the unused spice blend in an airtight jar.

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For the piri-piri prawns

For the couscous

  • 200g/7oz wholegrain couscous
  • 400ml/14fl oz boiling water
  • 1 tsp harissa
  • 1 tbsp pomegranate molasses
  • 1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets)
  • ½ lemon, juice only
  • 1 red onion, finely sliced
  • 1 pomegranate, fleshy seeds only
  • 1 small bunch coriander, roughly chopped
  • 1 lemon, quartered, to serve