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Garlicky prawns & courgette with couscous
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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.
This recipe appeared within the August 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in July 2018.