SERVES 4
PER SERVING
222 CALORIES
4.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
420ml hot vegetable stock
4 sun-dried tomatoes (not the type in oil), cut into strips
1 red onion, finely chopped
1 orange and 1 yellow pepper, deseeded and diced
2 small courgettes, diced
100g chestnut mushrooms, sliced
1 tablespoon mixed herbs (e.g. parsley, chives, mint)
175g (dry weight) couscous
200g cooked, shelled prawns
juice of ½ lemon
freshly ground black pepper
1 Pour the vegetable stock into a saucepan, and add the sun-dried tomatoes to soften them.
2 In a large mixing bowl, combine all the vegetables. Sprinkle the couscous over, stir in the herbs and pour in the stock.
3 Cover with a lid for 1 minute to allow the couscous to steam. Remove the lid and fluff up the grains with 2 forks. Mix in the prawns and lemon juice, then transfer to a serving bowl and season with black pepper. Serve with mixed salad leaves.
TIP This also tastes good cold as a salad in its own right