1. Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. 2. Cover and leave to swell for 5 minutes. 3. Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender. 4. Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well. 5. Stir in the shrimp and cook for 3 minutes, then scatter the cilantro over. Serve with the couscous. ---------------------------------------------------------------------------
Nutrition
Ingredients
