Prawns are super quick to cook, and this jazzy looking dish is pretty damn quick to make too.
- 15 King Prawns
- 1 tbsp Za’atar
- 100g Tenderstem Broccoli
- 1 Pack Lemon and Coriander Cous Cous
- 1 Medium Courgette
- 2 Salad Tomatoes
First off, put the prawns into a freezer bag and coat with the za’atar. Leave them for about 5 minutes. In the meantime boil the kettle and slice the tomatoes and courgette. Put the tenderstem into a bowl and cover with boiling water, zap in the microwave for 3 minutes.
Put the cous cous in another bowl, fill with water until it just covers the cous cous then, cover the bowl and let the cous cous re-hydrate. Heat a large pan and in a drizzle of oil, fry the prawns for a couple of minutes either side. remove them from the pan and flash fry the courgette.
Lastly plate everything, starting with the cous cous, followed by the vegetables, before finally topping with the prawns.