Couscous with prawns, zucchini and cherry tomatoes

Ingredients

For 1 serving

• Couscous70 g
• Shrimp150 g
• Zucchini1
• Cherry tomatoes100 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes, until fully absorbed; fluff it with a fork.
2. Meanwhile clean the prawns, removing the heads, shells and dark vein along the back; wash the courgettes and cut them into roughly 1 cm dice; halve the cherry tomatoes and crush the peeled garlic clove.
3. Heat the oil with the garlic in a frying pan over a medium heat and sauté the courgettes for 5 minutes, until lightly golden; add the tomatoes and prawns and cook for 3 minutes, until the prawns are pink and opaque. Salt and remove the garlic.
4. Stir the mixture into the couscous and finish with chopped parsley.