Easy Lunch Idea: Don’t Spend All Your Money In Pret, Make Moroccan Prawn Couscous Instead

It takes about five minutes and will last you all week

Easy Lunch Idea: Don't Spend All Your Money In Pret, Make Moroccan Prawn Couscous Instead

by Joanne Gould |
Published on

Payday has come and gone and after paying off our December credit card bill, it shouldn’t have even bothered. Never mind, we’re going to make a great lunch to cheer us up – we’ve even got some nice prawns in for it. This Moroccan Prawn Couscous takes five minutes and is full of exotic Eastern flavours to give your mouth a minibreak to Marrakech for about £2 a portion. And as if that wasn’t enough, prawns are practically a superfood – packed with zinc (bye cold), selenium (hi shiny hair), protein and incredibly low fat these shellfish superstars are only about 70 cals per 100g, which I think we can all agree is fairly impressive. We’ve upped the veggie ante with some cherry tomatoes and peppers, but feel free to change it up with cubes of squash, peas, broad beans, spinach or whatever you damn well like.

Moroccan Prawn Couscous


You will need:

200-250g dried couscous

200g ish of cooked prawns

Large handful cherry tomatoes

1 pepper

Really really good olive oil

2-3 tbsp ras el hanout (Waitrose and Barts do it)

2 sprigs of mint

Lemon slices and yoghurt to serve

What to do

  1. Pour the couscous into a large bowl along with half a chicken, veg or fish stockcube and cover with boiling water by about an inch. Leave to one side whilst you get on with the rest.

  2. Heat a serious glug of olive oil in a saucepan and add the ras el hanout to release all the lovely spice flavours.

  3. Toss in the sliced pepper and tomatoes. Saute over a high heat for about four minutes then take off the heat.

  4. Finely chop the mint.

  5. Fluff up the couscous with a fork and add the prawns, the veg and the mint. Season with lemon juice and more olive oil if you like.

  6. Great served hot or cold, especially with a dollop of cool yoghurt.

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This article originally appeared on The Debrief.

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