BARLEY COUSCOUS & PRAWN TABBOULEH

Barley couscous & prawn tabbouleh image

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.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

Ingredients

125g barley couscous
zest 1 lemon , juice of 0.5
1 tbsp extra virgin rapeseed oil
½ small pack dill , finely chopped
good handful mint leaves , chopped
½ cucumber , chopped
2 nectarines , chopped
125g peeled prawns , or a handful of cashews or pecans for a vegetarian version.

Steps:

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.

Nutrition Facts : Calories 393 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium