Barley couscous & prawn tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 125g barley couscous
- zest 1 lemonjuice of 0.5
- 1 tbsp extra virgin rapeseed oil
- ½ small pack dillfinely chopped
- good handful mint leaveschopped
- ½ cucumberchopped
- 2 nectarineschopped
- 125g peeled prawnsor a handful of cashews or pecans for a vegetarian version.
Nutrition: per serving
- kcal393low
- fat7glow
- saturates1g
- carbs60g
- sugars13g
- fibre9g
- protein17g
- salt1g
Method
step 1
Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.
step 2
Toss through the prawns or nuts and serve on plates or pack into lunch containers.
