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Method
Make it happen
- 01
Put couscous in a large heatproof bowl, pour over hot stock, cover and leave for 5 minutes; fluff with a fork.
- 02
Meanwhile soften courgette, pepper and onion in olive oil over medium heat for 8 minutes.
- 03
Cook prawns with garlic in a frying pan for 4–5 minutes until pink and opaque; add halved tomatoes to the pan for the last minute.
- 04
Stir the cooked vegetables and prepared topping into the couscous.
- 05
Finish with lemon juice, parsley and pepper, then serve warm or cooled promptly.