COUSCOUS WITH PRAWNS AND VEGETABLES

3 tsp olive oil

6 spring onions, sliced

1 large red pepper, deseeded and sliced

1 fennel bulb, sliced

2 courgettes, sliced into rounds

3 cloves garlic, crushed

3 tsp ground coriander

3 tsp harissa paste

600 g chopped tomatoes

450 ml hot vegetable stock

700 g peeled king prawns

300 g couscous

Zest of 1 large lemon

A large handful of coriander stalks finely chopped

30 g whole almonds, chopped

6 tbsp Greek yogurt

heat the oil in a pan and add the spring onions, red pepper, fennel and courgettes and cook over a medium heat for 5 minutes; stir in the garlic, coriander and harissa, and cook for 1-2 minutes

stir in the tomatoes and stock, season, bring to a simmer, then cook for 5 minutes until the vegetables are just tender; turn the heat down to low, stir in the prawns and cook for a further 3 minutes

meanwhile put the couscous in a heatproof bowl, add the lemon zest and chopped coriander stalks and season; pour over 125ml boiling water, cover and set aside for 5 minutes; fluff up with a form; toast the almonds in a dry pan for a few moments

serve the couscous with the prawns and vegetables; scatter over the almonds and some coriander leaves; serve with yogurt on the side

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COUSCOUS WITH PRAWNS AND VEGETABLES