Prawn (shrimp) and Harissa Stew with Couscous

From BBC olive 30 Best-Ever Recipes

I am currently eating this little gem out of tupperwear. Cold. Side note: I am going to be annoying and spell everything in British English and use British terms too (with the American term in parentheses...like so). Because I am annoying like that. And because I can. Also, it will make this a much more cultural experience for all involved.

As per usual, this is a quick little ditty that is cheap and easy to make. And when I say per usual, I mean that as in that starting now with this first food entry...

Time: 20 minutes

Servings: 2 (perfect for single people who eat a lot bc they are depressed about being single, smug couples and smug DINKS- i.e. double income no kids)

Difficulty: EASY

Ingredients:

· 100g bulgur wheat

· Olive oil (for frying)

· 200ml chix stock

· 1 small onion (sliced)

· 2 cloves garlic (crushed)

· 1tsp ground cumin

· 400g tin chopped tomatoes

· 1-2tsp harissa (KEY ingredient- got my little jar for 99p. Holler.)

· 150g raw peeled prawns

· Coriander (cilantro) – a small bunch, btw

Directions:

1. Put the bulgur wheat (ok, the recipe says couscous but I recently discovered that bulgur wheat is as easy to make as couscous AND better so it’s game over with the couscous for me) in a bowl with 1tsp olive oil and just cover with boiling chicken stock (umm, I accidentally was too generous with the c.stock and was forced to drain and microwave my beloved b.wheat. Tragedy.) Cover and leave to swell for 5 minutes.

2. Heat 1tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender. Add the cumin and fry for 1 minute, add the tomatoes and harissa and bubble everything until it thickens slightly. Season well.

3. Stir in the prawns and cook for 3 minutes, then scatter with coriander. Serve with the b.wheat

4. (Optional) Eat out of tupperwear cold the next day.

Glossary:

Harissa- Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are Piri piri chili peppers, serrano pepper or other hot chillis and olive oil. it is a standard ingredient of North African cuisine, most closely associated with Tunisia and Algeria (Source: Wikipedia)

The BBC olive Best-Ever Recipes booklet (seriously, it’s a tiny tear-out from a magazine) guarantees that every recipe is triple tested.

For more olive recipes see: www.bbcgoodfood.com/olive