Total time: 25 minutes
120g wholewheat couscous
250ml fresh chicken, fish or vegetable stock (or water)
2 tbsp olive oil
1 courgette (about 200g), cut into half moons
200g fine green beans, halved
2 garlic cloves, sliced
Pinch chilli flakes
½ lemon, zest and juice
½ x 25g pack flat leaf parsley, roughly chopped
150g pack Waitrose Extra Large King Prawns
1. Put the couscous in a bowl; season. Bring the stock (or water) to the boil, pour over the couscous and cover the bowl with a plate; set aside. Heat the oil in a large sauté pan over a medium heat; add the courgette and a pinch of salt. Cook, stirring, for 5 minutes. Meanwhile, blanch the beans in boiling water for 2 minutes; drain.
2. Add the beans, garlic and chilli flakes to the courgette and cook for another 3-5 minutes, stirring, until it is all just turning golden. Fluff up the couscous with a fork, add the lemon zest and most of the parsley; combine.
3. Add the prawns to the pan, stirring until warmed through, then check the seasoning and add the lemon juice. Divide the couscous between 2 plates, then top with the prawns, vegetables and cooking juices. Sprinkle with the remaining parsley to serve.
Wholewheat couscous is higher in fibre than the regular kind. It also has a slightly firmer texture and nuttier flavour.
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