Parsley-crumbed prawns with couscous

Ingredients

For 1 serving

• Shrimp180 g
• Couscous60 g
• Breadcrumbs15 g
• Cherry tomatoes120 g
• Parsley6 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Lemon zest2 g
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Preheat the oven to 220 °C (conventional) and boil a little water. Peel the prawns leaving the tails on, slit them along the back and remove the dark vein; pat them dry.
2. Wash and halve the cherry tomatoes. Arrange the prawns and tomatoes in a baking tray.
3. Finely chop the parsley and garlic and mix them with the breadcrumbs, grated lemon zest, a pinch of salt and half the oil; sprinkle the mixture over the prawns and tomatoes.
4. Bake at 220 °C for 8 minutes, until the crumb is golden and the prawns are pink and firm.
5. Meanwhile put the couscous in a bowl with the remaining oil and a pinch of salt, pour over just enough boiling water to cover it, cover and leave to swell for 5 minutes; fluff it with a fork and serve it under the prawns and tomatoes with their juices.