EASY EXOTIC WINNERS

Your next dinner party is sorted with this lavish Middle Eastern feast

HARISSA PRAWNS WITH PINEAPPLE TABOULI SERVES 4 PREP 25 MINS + MARINATING COOK 5 MINS

500g green prawns, peeled, deveined, tails on 1 tbsp harissa paste (see tip) 1 tbsp olive oil, plus extra, to brush 1 cup instant couscous 1 cup just-boiled water 1 cucumber, seeded, chopped ½ small pineapple, peeled, chopped 1 red onion, finely chopped ½ cup each mint, parsley, finely chopped 1 long red chilli, seeded, finely chopped (optional) lemon wedges, to serve

1 In a non-metallic bowl, combine prawns, harissa and oil. Marinate 30 mins.

2 Place couscous in a large, heatproof bowl. Add water, then cover and set aside 5 mins until water is completely absorbed. Use a fork to separate and fluff grains.

3 To make tabouli, add all remaining ingredients to couscous. Season to taste and mix well.

4 Heat a large frying pan on high. Brush with oil and cook prawns 3-5 mins, turning, until they change colour and are cooked through. Serve with tabouli and lemon wedges.