Warm Lemony Couscous

Ingredients

• 1 cup couscous

• 1 tbsp olive oil

• 1 tbsp butter

• chilli flakes to taste

• 1 tsp garlic, chopped

• 6 toasted almonds, roughly chopped

• 1 tbsp coriander, chopped

• juice of 1 lemon

• salt & pepper

• 8-10 prawns, cleaned and deveined

Method

Rub couscous with olive oil and set aside in a bowl. This ensures the couscous grains remain separate.

Put half the butter on top of the couscous, boil water and pour it in, making sure the couscous is just covered. Stir well and cover and set aside for around 15 minutes.

Using a fork, run it through the couscous (which should have absorbed all the hot water and will now look swollen and plumpy), making sure there aren’t any lumps.

In a pan, heat the rest of the butter and a little olive oil. Add the garlic and chilli flakes and cook just for a bit. Do not let the garlic brown.

Add the prawns and continue to cook. Add the soaked couscous and stir well. Season according to taste.

Add the chopped coriander and lemon juice and check the taste.

Turn the flame off, add the toasted almonds and toss well.