Prawn Cous-Cous with Lemon and Feta

I’ve only recently discovered cous-cous. It’s cheap as can be, easy to make and goes with pretty much everything. It makes a healthier alternative to starchy rice, pasta or potatoes. It can be spruced up with very little and makes a fantastic salad ingredient.

This particular recipe takes a whopping 10 minutes from start to finish.

Recipe

Put your cous-cous in a pot and cover with boiling water to just above the grains. Leave to stand for 5 minutes, then heat gently on the stove for 3-4 minutes.

Dish into deep bowls. Add a good amount of fresh lemon juice, black pepper and dried thyme. Stir with a fork to keep everything loose.

Whilst your cous-cous is cooking, steam fresh cherry tomatoes (about 6 or 7 per person), sliced red pepper and ready to eat prawns for a couple of minutes until warmed through and juicy. You can use raw prawns if you prefer but these need to be pan fried or grilled until the flesh is white. I like to use the chilli and coriander ones from Marks and Spencer.

Add the prawns, tomatoes and peppers to the cous-cous and mix well with your fork.

Crumble feta cheese over the top with a good amount of fresh coriander or rocket and a lemon to squeeze.

This works just as well as a vegetarian option without the prawns.

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