Barley couscous and prawn tabbouleh
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
- Easy
Nutrition per serving
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Calories 393
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Carbohydrates 60
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Saturated Fat 1
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Sugar 13
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Protein 17
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Fat 7
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Fiber 9
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Salt 1
Ingredients
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125g barley couscous
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zest 1 lemon, juice of ½
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1 tbsp extra virgin rapeseed oil
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½ small pack dill, finely chopped
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good handful mint leaf, chopped
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½ cucumber, chopped
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2 nectarines, chopped
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125g peeled prawns, or a handful of cashews or pecans for a vegetarian version.
Buying prawns
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.
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.