These vibrant, low-calorie prawn kebabs are served with delicious minty couscous, tahini and garlic yogurt
Prep:15 mins
Serves 4
1 tbsp olive oil1 ½ tsp cumin seed3 carrots, coarsely grated200g couscous400g raw prawn16 cherry tomatoes1 onion, cut into 12 thin wedges, leaving root intact1 tbsp harissa2 tsp tahini paste2 tbsp low-fat natural yogurt1 small garlic clove, crushedjuice ½ lemon, plus wedges, to servehandful mint leaves, roughly chopped
STEP 1Heat the olive 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.STEP 2Meanwhile, 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 (if using wooden skewers, soak them in water first to prevent burning), then lay on a baking tray. Grill for 2-3 mins each side, or until the prawns are cooked though.STEP 3Mix the tahini, yogurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though 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.
