Grilled Harissa Prawns on a Bed of Spicy Chickpea and Pomegranate Coucous

Tenderness, smokiness with a kick of spiciness and all things nice, this is what you going to get from this grilled harissa prawn recipe.  Prawns are a complete protein, which means that they contain all 9 amino acids. Prawns are also a lower calorie and lower fat protein, and a good source of Vitamins B6 & B12.

This recipe highlights a beautiful protein with peppery harissa, which is complemented by spicy chickpea and sweet, tangy pomegranate couscous.

Rather than typically grilling meat or chicken, try changing it up a bit with this tasty and easy prawn recipe.


Cooking Methods

  • Grilling

Prep Time

Cooking Time

10 minutes



    800 g Food Lover’s Signature Argentinian pink prawns, defrosted
    4 tbsp Harissa paste
    1 1/4 cups Couscous
    4 tbsp Extra virgin olive oil
    1 Tin La Belinda chickpeas, drained and rinsed
    Juice and zest of 1 lemon
    3/4 cup Pomegranate seeds
    3/4 cup Feta cheese, roughly cut into small chunks
    1/2 cup Mint leaves, roughly shredded
    1 1/2 tsp Food Lover’s ground cumin
    Food Lover’s freshly-ground salt and pepper
    Lemon wedges for serving



    Using a sharp knife, butterfly the prawns, making sure not to cut them all the way through.
    Place them next to each other on a baking sheet.
    In a small bowl, mix together the harissa and 2 tablespoons of olive oil.
    Using a brush, coat the flesh of the prawns with the paste.
    Place them under a hot grill for 8-10 mins, until cooked through.
    In the meantime cook the couscous according to the instructions on the packaging. Place in a bowl, season with freshly-ground salt and pepper and, using a fork, loosen the couscous up.
    Heat the rest of the olive oil in a pan and, over a medium heat, cook the chickpeas and cumin for about ten minutes, stirring them around intermittently.
    Just before removing them from the heat, add the lemon juice.
    Add this to the bowl of couscous with the shredded mint leaves, lemon zest, pomegranate seeds and feta cheese.
    Gently toss all the ingredients together.
    Taste, and if needs be, season with a little more freshly-ground salt and pepper.
    Pile the couscous onto a serving platter and place the prawns on top.
    Drizzle the extra olive oil over the prawns and serve with lemon wedges.


Harissa is a Tunisian hot chili pepper paste. It can be made in bulk and kept in the fridge in an airtight glass jar. You can even freeze the paste for later use. It can be used in vegetable or meat dishes. Learn more about the flavours of Africa here. 

If you are not into making your own bread, this Harissa paste is the perfect spread on any of our freshly baked artisan loaves of bread.

How do you use Harissa paste?

You could simply spread Harissa paste onto your toast, or add it into a dip (like hummus), or use it in a pasta, OR you could make on of our delicious recipe using Harissa.