Perfect Prawn and Courgette Couscous recipe

  • Feeds 4 adults, or hungry children
  • Easy

A deliciously light and colourful dish for thats ideal for a light family lunch or dinner

Perfect Prawn & Courgette Couscous

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.



  • frozen North Atlantic prawns 375g
  • 2 handfuls of frozen petits pois
  • chicken stock cube 1/4
  • olive oil 3 tbsp
  • garlic cloves 2, very finely chopped
  • finely grated fresh ginger 1 tbsp
  • carrots 3, peeled and grated
  • courgettes 3, grated
  • ground cumin 1/2 tsp
  • couscous 375g


  • 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.

Cooking for Real Life: More Than 180 Recipes for Whatever Life Throws at You

Taken from Cooking For Real Life by Joanna Weinberg (Bloomsbury)