Fluffy couscous is perfect for soaking up the garlic, tomato and lemon flavours.
Ingredients
- 2 large garlic cloves, crushed
- 1/2 teaspoon dried red chilli flakes
- 2 tablespoons lemon juice
- 350g peeled medium green prawns
- 190g (1 cup) couscous
- 200ml boiling water
- 1 large red onion, halved, thinly sliced
- 1 teaspoon smoked paprika
- 250g cherry tomatoes, halved
- 6 pimento-stuffed green olives, thinly sliced
- 200g green round beans, halved lengthways, blanched
- 2 tablespoons chopped fresh continental parsley
Method
- Step 1Combine the garlic, chilli and half the lemon juice in a glass bowl. Add the prawns and stir to coat. Cover and set aside for 10 minutes to marinate.
- Step 2Meanwhile, place the couscous in a large heatproof bowl and pour over boiling water. Cover and set aside for 4 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
- Step 3Heat a large, non-stick frying pan over high heat. Spray with oil. Cook prawns, stirring occasionally, for 2-3 minutes or until the prawns change colour. Transfer to a plate. Cover to keep warm.
- Step 4Place the pan over medium heat and spray with oil. Add onion and stir for 5 minutes or until soft. Add paprika and stir for 1 minute or until aromatic. Stir in tomato and olive. Cook for 2 minutes or until tomato is just soft. Add the couscous and green beans. Stir for 1 minute or until heated through. Stir in parsley and remaining lemon juice.
- Step 5Divide the couscous mixture among bowls. Top with the prawn mixture.
Nutrition
1250 kj
Energy
3g
Fat Total
0.5g
Saturated Fat
7g
Fibre
26g
Protein
40g
Carbs (total)
All nutrition values are per serve
Notes
Why couscous?
1) A healthy carb that supplies protein, dietary fibre and niacin (vitamin B3)
2) A source of iron
- Author: Chrissy Freer
- Image credit: Al Richardson
- Publication: Australian Good Taste
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