zoom Garlicky prawns & courgette with couscous
  • Save to your scrapbook
  • Save to your scrapbook

    Garlicky prawns & courgette with couscous

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Garlicky prawns & courgette with couscous

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the August 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores

    Comments

    Average user rating

    3 stars

    Glossary