Chermoula shrimp with couscous, chickpeas and mint

Ingredients

For 1 serving

• Shrimp160 g
• Couscous55 g
• Cooked chickpeas80 g
• Cilantro10 g
• Mint4 g
• Garlic1 clove
• Cumin1 teaspoon
• Paprika1 teaspoon
• Lemon juice20 ml
• Cherry tomatoes100 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, shellfish,

Method

1. Put the couscous in a bowl, pour over the same volume of salted boiling water, cover and leave 5 minutes; fluff it with a fork.
2. Meanwhile drain and rinse the chickpeas, halve the cherry tomatoes and tear the mint. Stir them into the couscous with half the lemon juice.
3. Finely chop the coriander with the garlic and mix with the cumin and paprika. Peel the prawns and remove the dark vein along the back, if there is one.
4. Heat the oil in a frying pan over high heat, add the herb and spice mixture and straight away the prawns; sauté for 3 minutes, until pink and firm; salt them.
5. Turn off the heat, sprinkle with the remaining lemon and serve the prawns on the couscous.