Crunchy cucumber and juicy nectarines add a freshness to this high-fibre, healthy lunch – for a veggie version, swap the prawns for cashews or pecans.
Prep:10 mins
Serves 2
125g barley couscouszest 1 lemon, juice of 0.51 tbsp extra virgin rapeseed oil½ small pack dill, finely choppedgood handful mint leaves, chopped½ cucumber, chopped2 nectarines, chopped125g peeled prawns, or a handful of cashews or pecans for a vegetarian version.
STEP 1Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.STEP 2Toss through the prawns or nuts and serve on plates or pack into lunch containers.
