Tom Daley's harissa prawns
Serves: 2
Total time: 
Recipe photograph by Dan Jones
Tom Daley's harissa prawns
Recipe by Tom Daley
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
393Kcal
Fat
8gr
Saturates
2gr
Carbs
46gr
Sugars
9gr
Fibre
5gr
Protein
31gr
Salt
1.2gr
Tom Daley
Double Olympic medallist Tom Daley trains for up to six hours a day – but in between training he's found time to write a cookbook, Tom's Daily Plan (Harper Collins, £16.99). It's a compilation of his favourite recipes, many with a healthier slant.
See more of Tom Daley’s recipes
Tom Daley
Double Olympic medallist Tom Daley trains for up to six hours a day – but in between training he's found time to write a cookbook, Tom's Daily Plan (Harper Collins, £16.99). It's a compilation of his favourite recipes, many with a healthier slant.
See more of Tom Daley’s recipes
Ingredients
- 1 tsp olive oil
- 2 spring onions, sliced
- ½ red pepper, deseeded and sliced
- ½ fennel bulb, sliced
- ½ medium courgette, sliced into rounds
- 1 garlic clove, finely chopped
- 1 tsp ground coriander
- 1 tsp harissa paste
- 200g chopped tomatoes
- 150ml hot vegetable or chicken stock
- 225g raw peeled king prawns
- 100g couscous
- zest of ½ lemon
- a small handful of coriander or parsley, stalks finely chopped
- 10g whole almonds, chopped
- 2 tbsp Greek yogurt
Step by step
- Heat the oil in a pan, add the spring onions, red pepper, fennel and courgette; cook over a medium heat for 5 minutes. Stir in the garlic, coriander and harissa; cook for 1-2 minutes.
- Stir in the tomatoes and stock; season. Bring to a simmer, then cook for about 5 minutes until the vegetables are just tender. Turn the heat down to low, stir in the prawns and cook for a further 3 minutes, until pink.
- Meanwhile, put the couscous in a heatproof bowl, add the lemon zest and chopped herb stalks; season. Pour over 125ml boiling water, cover with a plate and set aside for 5 minutes; fluff up with a fork. Toast the almonds in a dry pan for a few moments.
- Serve the couscous with the saucy prawns on top; scatter over the almonds and the herb leaves. Add a spoonful of yogurt on the side.
