Harissa prawn skewers with carroty couscous

Serves 4 Prep 15 mins Cook 10 mins

1 tbsp olive oil

1 1/2 tsp cumin seeds

3 carrots, coarsely grated

200g couscous

400g raw prawns

16 cherry tomatoes

1 onion, cut into

12 thin wedges, leaving root intact

1 tbsp harissa

2 tsp tahini

2 tbsp low-fat natural yogurt

1 small garlic clove, crushed

1/2 lemon, juiced, plus wedges to serve handful mint leaves, roughly chopped

1 Heat the oil in a pan with the cumin seeds and toast for a few mins until aromatic. Tip in the carrots, season, then cook for 3 mins until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 mins, or until all the water has been absorbed and the couscous is tender.

2 Meanwhile, heat the grill to high. Put the prawns, cherry tomatoes and onion wedges in another bowl, season, then stir in the harissa. Thread everything onto skewers and grill for 2-3 mins each side, or until the prawns are cooked through.

3 Mix the tahini, yogurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint through the couscous, transfer to a platter and place the skewers on top. Drizzle over any cooking juices, and serve with a dollop of sauce and lemon wedges.

PER SERVING 344 kcals, fat 6g, saturates 1g, carbs 44g, sugars 10g, fibre 6g, protein 26g, salt 0.6g