Red pepper and prawn couscous
1 1/2 cups chicken stock
1 1/2 cups couscous
1 tbsp olive oil
1 onion, finely diced
1 red pepper, finely diced with seeds removed
300g peeled prawns
Salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn
1. Heat stock in a small saucepan. Place couscous in a bowl and pour over hot stock. Cover bowl and set aside for 10 minutes for couscous to steam.
2. Heat oil in a large heavy-based pan, add onion and red pepper, then cook over a medium heat for 5 minutes until onion has softened but not coloured.
3. Add the prawns and stir-fry gently for 5 minutes until prawns turn bright pink.
4. Fluff up couscous with a fork and stir through prawns and vegetables. Season with salt and pepper to taste and serve garnished with basil.
Couscous is like a tiny pasta. It is made from semolina flour and wheat flour, and rolled into small pellets. Couscous purchased in packets from the supermarket has already been partially cooked so it just needs a small amount of steaming to finish the cooking process.
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