Couscous with Prawns and Green Vegetables
Prawns, zucchini, peas, lemon and coriander are simmered in chicken stock to create a delicious broth over the couscous.
Put the couscous and 1 tablespoon of the oil into a large heatproof bowl.
Season with salt and pepper and pour in enough boiling water to cover.
Mix quickly and cover with foil or a plate.
Reserve 20 minutes then uncover and fluff up the couscous by raking it with a fork, recover and reserve.
Put the stock into a wide saucepan and add the garlic, lemon zest and juice and coriander.
Bring to the boil.
Add the prawns, zucchini and peas. Simmer for 4 minutes.
Taste and season.
Serve the prawn mixture and the broth over the couscous, drizzled with the remaining oil and sprinkled with mint and chives.
250g Divella couscous
75ml Extra virgin olive oil
500ml Chicken stock
2 Cloves garlic, finely chopped
Zest and juice of 1 lemon
10g Coriander stalks, thinly sliced
400g Raw prawn cutlets
400g Zucchini, thinly sliced
250g Frozen peas, thawed
5g Mint leaves
5g Chives, thinly sliced