Barley couscous & prawn tabbouleh
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.
- Serves 2
Nutrition per serving
- 125g barley couscous
- zest 1 lemon, juice of ½
- 1 tbsp extra virgin rapeseed oil
- ½ small pack dill, finely chopped
- good handful mint leaf, chopped
- ½ cucumber, chopped
- 2 nectarines, chopped
- 125g peeled prawns, or a handful of cashews or pecans for a vegetarian version.
If you don’t mind peeling them, look for Atlantic prawns in their shells, as they are not preserved in a salt glaze like their peeled counterparts – plus, they taste so much sweeter. Buy twice the amount of the peeled weight you require.Why choose barley?
Barley couscous is a high-fibre alternative to refined couscous.Make it veggie
If you’re vegetarian, add a handful of cashews or pecans instead of the prawns.
Tip 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.
Toss through the prawns or nuts and serve on plates or pack into lunch containers.