Fluffy couscous is perfect for soaking up the garlic, tomato and lemon flavours.


  • 2 large garlic cloves, crushed
  • 1/2 teaspoon dried red chilli flakes
  • 2 tablespoons lemon juice
  • 350g peeled medium green prawns
  • 190g (1 cup) couscous
  • 200ml boiling water
  • 1 large red onion, halved, thinly sliced
  • 1 teaspoon smoked paprika
  • 250g cherry tomatoes, halved
  • 6 pimento-stuffed green olives, thinly sliced
  • 200g green round beans, halved lengthways, blanched
  • 2 tablespoons chopped fresh continental parsley


  1. Combine the garlic, chilli and half the lemon juice in a glass bowl. Add the prawns and stir to coat. Cover and set aside for 10 minutes to marinate.
  2. Meanwhile, place the couscous in a large heatproof bowl and pour over boiling water. Cover and set aside for 4 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
  3. Heat a large, non-stick frying pan over high heat. Spray with oil. Cook prawns, stirring occasionally, for 2-3 minutes or until the prawns change colour. Transfer to a plate. Cover to keep warm.
  4. Place the pan over medium heat and spray with oil. Add onion and stir for 5 minutes or until soft. Add paprika and stir for 1 minute or until aromatic. Stir in tomato and olive. Cook for 2 minutes or until tomato is just soft. Add the couscous and green beans. Stir for 1 minute or until heated through. Stir in parsley and remaining lemon juice.
  5. Divide the couscous mixture among bowls. Top with the prawn mixture.