Garlicky prawns & courgette with couscous

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.

Cook’s tip

Wholewheat couscous is higher in fibre than the regular kind. It also has a slightly firmer texture and nuttier flavour.