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.

Prep:
15mins
Cook:
20mins
Serves:
4

Ingredients

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

Method

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