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).
Method
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.
Ingredients
- 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