Lunch
Lemon prawn couscous
A quick lunch of prawns, couscous and vegetables
- Ready in 25 min
- 459 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 459
- Protein
- 45 g
- Carbs
- 56 g
- Fat
- 8 g
Ingredients
- 200 g king prawns
- 70 g couscous
- 150 g courgettes
- 25 g lemon
- 5 ml olive oil
Method
- Put the couscous in a heatproof bowl, finely grate over the zest of the lemon and add a pinch of salt. Pour over boiling water to the same volume as the couscous, cover with a plate and leave for 5 minutes.
- Cut the courgettes into half-moons. Heat half the olive oil in a frying pan over a medium-high heat and fry them for 4–5 minutes until golden and just tender.
- Add the rest of the olive oil and the king prawns. Cook for 2–3 minutes, turning once, until the prawns are pink and opaque all the way through.
- Squeeze in the juice of the lemon and season with salt and black pepper.
- Fluff the couscous with a fork, fold in the courgettes and prawns with the pan juices and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens