Monika’s Prawn & Courgette Couscous

This ten-minute supper from corner-shop ingredients results in a steaming, fragrant bowl of couscous. You could replace the prawns with any cooked protein: cubed tofu, or even simply a couple of handfuls of pumpkin seeds.


  • 375g frozen North Atlantic prawns
  • 2 handfuls of frozen petits pois
  • ¼ chicken stock cube
  • 3tbsp olive oil
  • 2 garlic cloves very finely chopped
  • 1tbsp finely grated fresh ginger
  • 3 carrots peeled and grated
  • 3 courgettes grated
  • ½tsp ground cumin
  • 375g couscous


  • STEP 1

    Allow the prawns and peas to defrost, then drain off any liquid. Dissolve the ¼ chicken stock cube in 600ml boiling water. Heat the oil in a saucepan over a medium-high heat, and fry the garlic and ginger for a minute. Add the carrots, courgettes and cumin, and fry together for 5 minutes, until just softening but not coloured.

  • STEP 2

    Add the prawns, peas and couscous and pour over the boiling stock. Cover, simmer for a minute, then remove from the heat and allow the rest of the liquid to be absorbed for 5 minutes. Fluff with a fork, and divide between bowls.