One-Pan Mediterranean Prawns & Couscous

A deliciously easy one-pan meal for two that’s full of fresh Mediterranean flavour. It’s also great with white fish fillets – just place the fillets on top instead of the prawns, cover and cook for 6-8 minutes until cooked through (depending on the size of your fillets).


Heat 1 tbsp of olive oil in a large deep-sided frying pan with a lid over a medium heat.

Add the onion, celery, garlic, anchovy (if using), courgette and chilli flakes and cook for 6-8 minutes. Increase the heat to medium-high and add the tomatoes and cook for another minute. Pour in the wine and stock and bring to the boil and cook for 1-2 minutes.  Reduce the heat and add the couscous and stir.

Season the prawns and add with the olives to the pan. Squeeze over the lemon juice, cover with a lid and cook for 4-5 minutes or until the prawns are cooked through.

Check for seasoning and serve garnished with lemon zest, parsley and a drizzle of extra-virgin olive oil.




  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 stick of celery, sliced
  • 2 cloves of garlic, finely sliced
  • 2 anchovy fillets (optional)
  • pinch of chilli flakes
  • 2 large ripe tomatoes, deseeded and diced
  • ½ courgette, diced
  • 60ml white wine
  • 100ml vegetable stock
  • 1 x pack of Ainsley Harriott Sun-dried Tomato & Garlic Couscous
  • 8 raw shelled king prawns
  • handful of olives, pitted and halved
  • juice and zest of ½ lemon
  • 2 tbsp chopped fresh parsley