Mint Harissa Prawn Salad

Tangy, Minty Prawns


  • 16 large prawns- peeled with tail on
  • 1tbs Mint Harissa ‘Josh & Sues’*
  • Olive oil*
  • Salt and Pepper blend*
  • 1500gms Snow Peas- sliced
  • ½ bunch coriander
  • 3 tbs Colavita Pepperonata*
  • ½ packet Moroccan Couscous ‘From Basque with love’*
  • Lemon oil -Kyneton*
  • 1 lemon zest and juice

*Available at Gourmet Living



    • Mix prawns with mint harissa in a bowl.
    • Get a pan smoking hot with olive oil and then flash fry the prawns until cooked.
    • Pour boiling water over couscous (1:1) and allow to sit for 54 minutes.
    • Loosen up couscous with a fork then drizzle in lemon olive oil, Lemon juice and zest, chopped peppers, snow peas and chopped coriander
    • Taste for seasoning and add if necessary
    • Serve salad with sautéed prawns on top

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