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.

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