Grilled prawns with vegetable couscous

Ingredients

For 1 serving

• Shrimp180 g
• Couscous60 g
• Zucchini100 g
• Bell peppers80 g
• Mint3 g
• Lemon zest2 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. If using wooden skewers, soak them in water. Peel the prawns leaving the tail on, cut along the back and remove the dark vein.
2. Season the prawns with half the oil, the lemon zest, salt and pepper and thread them onto the skewers.
3. Bring the water for the couscous (about one and a half times its volume) to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes; then fluff it with a fork.
4. Meanwhile wash the courgettes and peppers, remove the pepper seeds and pith and cut everything into 1 cm dice. Stir-fry with the remaining oil over high heat for 6 minutes, until tender but still crunchy; salt.
5. Heat a griddle or frying pan well over high heat and grill the skewers for 2 minutes per side, until the prawns are pink and opaque.
6. Mix the couscous with the vegetables and torn mint and serve with the skewers.