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- In a bowl, season the prawns with the cumin, smoked paprika, salt and pepper and toss to coat.
- Heat the oil in a large pan over a medium heat and cook the onion and pepper for 4-5 minutes until the onion is translucent. Add the garlic and cook for another minute.
- Add the couscous and chicken stock and bring to a boil, then reduce the heat to medium. Cook for about 10 minutes or until all of the stock has been absorbed. Add the peas and prawns and cook for two minutes until prawns are just heated through.
- Divide between serving bowls and garnish with pistachios and parsley.
Per serving: 415kcals, 9.7g fat (1.7g saturated), 46g carbs, 3.7g sugars, 34.9g protein, 5.2g fibre, 0.719g sodium
TOP TIP: This recipe also works well with leftover cooked chicken!