Prawn and tomato couscous

This prawn and tomato couscous is one of my all time favourite one-pot recipes. For the kids I will often separate the prawn and couscous so they can explore the new tastes and textures in their own time. But for my husband and I we enjoy this with some danish feta, toasted pine nuts and herbs. Yum.

Nutrition Note: Good quality prawns are a nutritious meal option. High in protein, low in fat, they contain more omega-3 fatty acids compared to red meat, chicken and pork. Prawns are also high in many vitamins and minerals including magnesium, selenium, zinc, iron and vitamin E.

Egg free, Gluten Free, Wheat Free

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Ingredients

• 200g raw green prawns, peeled, deveined
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• pinch ground chilli (optional)
• 1 tbsp olive oil
• 1 ½ cups salt reduced vegetable stock
• 1 x 400g tin no added salt diced tomatoes
• 2 cups couscous
• Optional toppings: ½ lemon to squeeze / ¼ cup toasted pinenuts / ½ cup feta / parsley or coriander to serve

Method

Step 1

Place the prawns, cumin, chilli (if using), garlic and oil in a bowl and toss to combine. -

Step 2

Heat the oil in large saucepan over medium-high. Add the prawn mixture and fry for a few minutes until the prawns have browned. -

Step 3

Add the stock and tomato and bring to the boil. Reduce heat to low, add couscous, cover and leave for 3-5minutes.

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Step 4

Check the couscous and prawns are cooked. Fluff with a fork.
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Step 5

Squeeze over the lemon juice and serve with toasted pinenuts, feta and fresh herbs. -