Salmon & Prawn Harissa Barley Couscous

This couscous is made from barley rather than wheat, it is high in fibre and when roasted it has a subtle depth of flavour.  The addition of the Verbena Harissa really gives this couscous a subtle kick! This is a perfect autumn light bite, its incredibly tasty and extremely filling!


You will need...

Medium bowl
Medium frying pan
100g barley couscous

200ml boiling water
2 tbsp Verbena Harissa
100g smoked salmon, cut into small strips
100g cooked prawns
4 sun dried tomatoes, sliced
8 cherry tomatoes, quartered
8 olives, sliced
1/2 red pepper, finely sliced
1 avocado, peeled & cubed
1 banana shallot, peeled finely sliced
Large handful of rocket or watercress
1/2 lemon
1-2 tbsp extra virgin olive oil (optional)


To make...

Serves 2
  1. Dry fry the couscous on a medium heat for a few minutes, until golden 
  2. Remove from the heat into the bowl, add the boiling water and leave until its fully absorbed
  3. Stir in the harissa, leave to rest for a few minutes while you prepare the rest of the ingredients
  4. Slice the tomatoes, pepper, olives, avocado and shallots
  5. Slice the smoked salmon into small chunks, squeeze over some of the lemon and season with black pepper
  6. Divide the couscous between 2 bowls, divide the salad ingredients evenly then add the smoked salmon
  7. Sprinkle ove the prawns and avocado and squeeze the remaining lemon juice
  8. Scatter with rocket or watercress and little drizzle with extra virgin olive oil
  9. Serve immediately!

Nutritional Info
Per Serving
410g kcal | 12g fat | 2g saturates | 47g carbs | 7.1g sugars | 8.5g fibre | 24g protein | 2.6g salt

 LOW SATS | HIGH FIBRE | HIGH PROTEIN | VITAMIN A | VITAMIN D | VITAMIN E | VITAMIN K | THIAMIN | NIACIN | VITAMIN B | FOLIC ACID | VITAMIN C | POTASSIUM | PHOSPHORUS | CHLORIDE | IRON | COOPER 


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