One-pot lemon couscous with green beans and prawns

SERVES 4

240 gm Israeli couscous

2 tbsp extra-virgin olive oil

1 onion, thinly sliced

2 garlic cloves, finely grated

1 tsp turmeric

2 tsp ras el hanout (see note)

200 gm green beans, halved lengthways 300 gm small cooked prawns, peeled 2 tbsp preserved lemon rind, thinly sliced

Coriander, to serve 1 Dry-roast couscous, stirring in a wide saucepan over medium-high heat until golden (3 minutes), then transfer to a bowl. Add oil and onion to same pan, and cook, stirring occasionally, until softened (5 minutes). Add garlic and spices, cook, stirring until fragrant (1 minute). Add 500ml (2 cups) water and toasted couscous, season to taste and bring to the boil. Cover, reduce heat to low and cook without uncovering until water is absorbed and couscous is tender (15 minutes).

2 As soon as couscous has finished cooking, remove lid, quickly add beans and prawns, then replace lid and set aside until warmed through (5 minutes). 3 Remove lid, season to taste and fluff with a fork and stir to combine. Divide among bowls, scatter with preserved lemon and coriander.

Note Ras el hanout, a North African spice blend, is available from select supermarkets and delicatessens, and online at herbies.com.au