Herbed Butter Sauce Prawns with Couscous

Difficulty › Easy Prep time › 1/4 hr Cook time › 10 min Serves › 8

Ingredients 340g couscous Enough boiling chicken stock, to cover Pinch of salt

Butter sauce and Prawns: 90 g butter 6 cloves garlic, chopped 1T ginger, finely grated 2T fresh thyme, stem removed and chopped 1T coriander, roughly chopped 2 fresh red chilli, seeded & chopped Juice & zest of 2 lemons 2 kg fresh king size prawns, shelled and deveined

Vegetables: 2T olive oil 300g 14 cm long courgettes cut in three length ways 300 g asparagus tips, rinsed Handful fresh coriander, chopped Handful fresh parsley, roughly chopped Handful mint, roughly chopped Pinch of sea salt and fresh ground black pepper to taste * plus extra and lemon juice if needed after mixing 80g wild rocket 300g thick plain Greek yoghurt

Garnish: A few mint leaves 2 red salad spring onions

Method

1. Prepare the couscous by placing in a large deep dish and covering it with boiling chicken stock.

Cover with plastic wrap and leave for about 15 minutes until the granules have doubled in size.

2. To make the butter sauce, melt butter with the garlic, ginger, herbs and chilli in a large non-stick frying pan and mix.

3. Add the zest and lemon juice and stir.

4. Cook the prawns in the sauce for 4 minutes, in batches, if necessary.

5. To another pan add olive oil, courgettes and asparagus tips and cook for 2 minutes.

6. Then add herbs, season with salt and pepper and stir. Remove from the heat and allow to cool slightly.

7. Fluff the couscous with a fork, then stir in asparagus mixture. 8. Add the rocket and mix in. 9. Taste and add extra olive oil and lemon juice if needed.

10. Top with the prawns. Garnish with thick Greek style plain yoghurt in the middle and mint leaves and spring onion.