Hot Honey Prawns with Greens & Herby Couscous

• 220gcouscous
• 250mlhot vegetable stock
• 10gmint, roughly chopped
• 10gflat-leaf parsley, roughly chopped
• 1lemon, finely zested; juice half and cut the other half into wedges
• 400graw king prawns, peeled
• 2 tbsprunny honey
• 1 tspchilli flakes
• 2 tbspolive oil
• 220gspring greens, finely shredded
• 3spring onions, finely sliced
• 120gGreek yoghurt
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Put the couscous in a heatproof bowl and season with salt. Pour over the hot stock, cover with a plate and leave for 10 minutes until the grains are tender and have absorbed the liquid.
2. 2Meanwhile, stir the honey, chilli flakes and 1 tbsp olive oil together in a bowl. Add the prawns, season with salt and black pepper, then toss until evenly coated.
3. 3Fluff the couscous with a fork. Fold through half the mint and parsley, the lemon zest and juice from half the lemon. Reserve the remaining herbs and cut the other lemon half into wedges.
4. 4Heat the remaining 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the spring greens and spring onions and cook for 3 minutes until wilted, glossy and still holding some bite.
5. 5Add the coated prawns and their marinade in a single layer. Cook for 2 minutes, then turn and cook for 2 minutes until pink, opaque and lacquered with a bubbling honey glaze. Cook in two batches if needed, returning the first batch to the pan at the end.
6. 6Toss the prawns and greens together for 30 seconds until the green ribbons are threaded through the glaze. The prawns should be steaming hot throughout.
7. 7Spoon the couscous into four bowls, then pile the prawns and greens over it. Add a spoonful of Greek yoghurt to each bowl and finish with the reserved herbs and lemon wedges.

Per serving

kcal

456

protein

33.8g

fibre

5.9g

carbs

60.1g

fat

9.4g