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.
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.
Method
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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.
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Toss through the prawns or nuts and serve on plates or pack into lunch containers.