• 180g King Prawns King Prawns, raw
• 150g couscous Couscous, cooked
• 80g courgette Courgette
• 80g cherry tomatoes Cherry Tomatoes
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh mint

1. 1

   Prep everything first: wash and trim the courgette and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

   Meanwhile, steam or stir-fry the courgette and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: couscous first, then the veg and king prawns, spooning over any remaining sauce. Finish with the fresh mint.

Tap ingredients and steps to tick them off as you cook.