Name: Perfect Prawn and Courgette Couscous recipe
Yield: Feeds 4 adults, or hungry children!
Ingredients: 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

Ingredients

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

Method

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.